Pumpkin Chiffon Pie
This lighter-weight version of pumpkin pie has whipped cream folded in the filling and a festive gingersnap crust.
Pie can be assembled and chilled overnight before serving.
Graham Cracker Crust:
To make a graham cracker crust, prepare as directed for gingersnap crust except stir 1/4 cup sugar into the melted butter and substitute 1-1/4 cups finely crushed graham crackers (about 18 squares) for the crushed gingersnaps.