Just so Damsel doesn't miss this... (You all might want to try it
too--I just had two folks practically swooning over this today.)
I put some additional comments in my post under the Christmas (and
other holiday) Menus thread.

Grandma Sloman's Pumpkin Chiffon Pie (10")

In our family, this is variously referred to as "the Cadillac of
pies" or just "THE pie." It is the pie I (b. 1950) was brought up
with, and it was rare, until recent years, to see recipes for
pumpkin chiffon pies. It was (and is) mandatory in our family on
all fall and winter holidays (though I DO try to switch to
Strawberry-Rhubarb Pie for Easter). Enjoy it! Jean B.

3 eggs, separated
1 cup sugar, divided
1 can "One Pie" pumpkin (used to be 16 oz, now generally 15 oz,
but either is okay)
1/2 cup milk (evaporated is okay)
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 Tbsp gelatin (nb: 1 pkg is now less than this; use 1 Tbsp)
1/4 cup cold water
graham cracker crust (see below)

To slightly beaten egg yolks, add 1/2 cup sugar (see comment
below), pumpkin, milk, spices, and salt. Cook, stirring, in a
double boiler over boiling water til thickened. Add the gelatin,
which has been softened in the water. Mix thoroughly and cool in
refrigerator. When it begins to thicken, stir in the remaining
1/2 cup sugar. Then fold in the stiffly beaten egg whites.
(Well, I probably stir ca 1/4 cup sugar into the pumpkin mixture
and beat the rest with the whites so they'll be more stable.)
Pour into graham cracker crust and chill til firm.
Serve topped with very lightly sweetened whipped cream (I think
using confectioner's sugar makes this more stable) and candied
ginger (cut in ca 1/8-1/4" dice). Jean B. via RFC; afpf

Graham Cracker Crust (gotta make this low-fat...but it's soooo
good...)
2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup sugar
1 1/2 tsp cinnamon

Mix all ingredients well. Pat into a 10" pie pan, Bake 10-15
minutes at 300 F. Cool.

--
Jean B.