Preheat oven to 350 degrees F. Position baking rack in the center of your oven. Prepare pie pastry of your choice.
In top of a double boiler, combine egg yolks, brown sugar, pumpkin, milk, cinnamon, nutmeg, and salt; whisk to thoroughly blended. Place the pan over the boiling water. NOTE: The bottom of the pan should not touch the boiling water below. Cook, approximately 15 to 20 minutes, stirring frequently until thick (like a pudding). Remove from heat.
Add gelatin mixture to the hot pumpkin mixture, stirring to combine. Cover bowl with wax paper to prevent mixture from forming a "skin." Let cool to room temperature, and then place in the refrigerator until partially set, approximately 1 to 1 1/2 hours.
In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and beat until stiff peaks form. Using a spatula, gently fold the beaten egg whites into the partially set pumpkin mixture. Do not over mix; retain some streaks in the mixture.
Gently pour the pumpkin mixture into the pie crust of your choice. Cover and refrigerate at least 2 hours or until filling is set.
This pie may be prepared up to 2 days in advance. Store in the refrigerator until ready to serve.
Serve with sweetened whipped cream.
Makes 8 servings.
In a food processor, grind gingersnap cookies and sugar until fine, but still crumbly; add butter, blending until combined well.
Press gingersnap mixture onto the bottom and up the sides of a 9-inch glass pie plate.
Bake crust for approximately 15 minutes or until crisp and golden around the edges. Remove from oven and let cool on a wire cooling rack before filling.
* If desired, substituted some of the milk with either whisky, brandy, or rum (your choice).
** It is always best to measure the the amount of gelatin needed as the envelopes of gelatin can vary.
Thanksgiving Pumpkin Chiffon Pie Recipe: https://whatscookingamerica.net/Desserts/PumpkinChiffonPie.htm