Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie Recipe
Ingredients: 2 cups finely ground gingersnap cookie crumbs (from about 10 ounces of gingersnaps); 1/3 cup sugar; 6 tablespoons unsalted butter, melted; 1 (.25-ounce) envelope gelatin (2 ½ teaspoons); 1/2 cup brown sugar; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 cup milk; 3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites); 2 tablespoons rum (note original recipe called for 1/2 cup of rum, but I and several others think it's a bit much); 1/4 cup granulated sugar; 1 (15-ounce) can pumpkin puree (1 3/4 cups); 1/2 cup heavy cream, softly whipped (for topping); Extra crushed gingersnaps, for garnish

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This Pumpkin Chiffon Pie has a gingersnap crust and a light, pudding-like filling. It's a fun and elegant riff on the classic pie, and sure to become a favorite.

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Ingredients

2 cups finely ground gingersnap cookie crumbs (from about 10 ounces of gingersnaps)
1/3 cup sugar
6 tablespoons unsalted butter, melted
1 (.25-ounce) envelope gelatin (2 ½ teaspoons)
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup milk
3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites)
2 tablespoons rum (note original recipe called for 1/2 cup of rum, but I and several others think it's a bit much)
1/4 cup granulated sugar
1 (15-ounce) can pumpkin puree (1 3/4 cups)
1/2 cup heavy cream, softly whipped (for topping)
Extra crushed gingersnaps, for garnish