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anyone have McCall's Nov 1964 pumpkin chiffon pie with oatmeal crust recipe?

Pumpkin Chiffon Pie With Gingersnap Crust

For the Crust
6 tablespoons unsalted butter, melted
36 gingersnap cookies, finely crushed with a rolling pin

For the filling:

1 (1/4 ounce) envelope unflavored gelatin

2 tablespoons brandy or 2 tablespoons water

1 1/4 cups pumpkin puree

1 cup evaporated milk

3/4 cup packed light-brown sugar

4 egg yolks

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

2 teaspoons salt

3/4 cup heavy cream

Directions:

1 For the crust, stir melted butter and cookie crumbs in medium bowl until mixed.

Press into bottom and sides of 9 inch pie plate. Refrigerate.

2 For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.

3 In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth.
cook over medium heat for 8 minutes, stirring continuously.
Instant read thermometer should read 140 degrees.)
Continue stirring at 140 degrees for three more minutes. Remove from heat.

4 Microwave gelatin mixture on high 10 seconds.
Whisk into pumpkin mixture with electric mixer.

5 Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water.
Mixture should cool to consistency of runny honey.

6 Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight. 7Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.

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Pumpkin Chiffon Pie with Gingersnap Pecan Crust

yield: One 9 inch pie

IngredientsFor Crust
fourteen 2-inch gingersnaps (about 4 ounces)
1 cup pecans (about 4 ounces)
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter melted and cooled

For filling
1 envelope (about 1 tablespoon) unflavored gelatin
2 tablespoons brandy rum or water
1 cup milk
3/4 cup firmly packed light brown sugar
4 large egg yolks
1 1/4 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3/4 cup heavy cream

Accompaniment: whipped cream
Garnish: chopped toasted pecans

Preheat oven to 350°F.
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PreparationMake Crust:
In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.

Make filling:
In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.

In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.

Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.

In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.

Top each serving with whipped cream and garnish with nuts.

OATMEAL CRUST

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2 sticks butter, melted
3/4 c. sugar
3/4 c. flour
1 1/2 c. oatmeal

Toss together sugar and flour and oatmeal. Add melted butter. Pat into pie plate. Reserve some of the crust for the top. Bake for 20 minutes at 375 degrees.