Pumpkin Chiffon Pie

1. Prepare Gingersnap Crust; set aside.

2. For filling: In medium saucepan, stir together 1/2 cup sugar, the gelatin, cinnamon, allspice, salt, ginger, and nutmeg. Stir in milk. Cook and stir over medium heat until gelatin dissolves.

3. In medium bowl, slightly beat egg yolks. Slowly stir about half of the hot milk mixture into yolks. Return yolk mixture to saucepan. Stir in pumpkin. Bring to gentle boil; reduce heat. Cook and stir for 2 minutes. Transfer to large bowl. Cover and chill about 30 minutes or until mixture mounds when spooned, stirring occasionally.

4. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar with chilled beaters of electric mixer on medium speed until soft peaks form. Fold into pumpkin mixture.

5. Transfer filling to crust. Cover and chill about 4 hours or until set. If desired, garnish with whipped cream and pecans. Makes 8 servings.

6. Gingersnap Crust: Lightly coat 9-inch pie plate with nonstick cooking spray. In medium bowl, combine 1-1/4 cups finely crushed gingersnaps and 1/3 cup melted butter; toss gently to combine. Press onto bottom and side of prepared pie plate. Cover and chill about 1 hour or until firm.