Recipe: Pumpkin Chiffon Pie with Ginger Cream

Pumpkin Chiffon Pie with Ginger Cream
Source: rec.food.recipes/Rich Bails
Makes 1 pie

Pie:
1 (16 ounce) can pumpkin puree
1/4 cup bourbon
1/4 teaspoon cream of tartar
3 eggs, separated
3/4 cup packed brown sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup milk
1 envelope unflavored gelatin
1 baked 9-inch
1/4 cup plus 2 tablespoons sugar
pastry shell

Soften gelatin in bourbon; let stand 5 minutes. Beat egg yolks slightly. Combine gelatin mixture, egg yolks, pumpkin, brown sugar, salt, pumpkin pie spice and milk in the top of a double boiler. Cook over boiling water, stirring occasionally, about 10 minutes or until thoroughly heated. Chill until mixture mounds when dropped from a spoon. Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Fold into pumpkin mixture; spoon into prepared pastry shell. Chill several hours or until firm. Serve topped with Ginger Cream topping.

Ginger Cream topping:
1/2 teaspoon ground ginger
1 tablespoon sugar
1 cup whipping cream

Combine all ingredients. Beat at medium-high speed with a mixer until stiff peaks form. Set aside.