Crust

Ingredients

QuantityIngredient
3/4 CupCrumbed Zweiback or Graham crackers
1/4 CupPowdered sugar
1/2 CubeUnsalted butter, melted

Directions

Mix all ingredients thoroughly and spread over a 9 inch pie dish (bottom and sides). Bake for 10 minutes at 350 degrees. Remove from oven and allow to cool in the refrigerator or freezer while preparing the pie filling.

Pie Filling

Ingredients

QuantityIngredient
16 OzPumpkin (or whatever the current can size is)
2 EnvelopesKnox unflavored gelatin
1/3 CupCold water
1/4 TspAllspice
1/2 TspCinnamon
1/2 TspSalt
1/2 TspNutmeg
1/2 TspGinger
3/4 CupWhole milk
3/4 CupSugar (for pumpkin mixture)
3Extra Large eggs, separated
1/2 CupSugar (for egg whites)

Directions

In a double boiler, mix 3/4 cup sugar, pumpkin milk and spices. Add in slightly beaten egg yolks. Cook until steaming and slightly thickened. Soften gelatin in the cold water and add to the hot pumpkin mixture. Mix well and continue to cook for a few more minutes. Remove the mixture from heat and place it in an ice bath to cool. In the mean time, beat the egg whites while slowly adding the remaining 1/2 cup of sugar. Continue beating until the egg whites form stiff peaks. Fold the now cooled pumpkin mixture into the egg whites until it is thoroughly mixed. Pour the filling into the previously prepared pie shell and refrigerate.