Rum Pumpkin Chiffon Pie | America's Test Kitchen

Ingredients

• 9 whole graham crackers , broken into 1-inch pieces
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground ginger
• 5 tablespoons unsalted butter , melted
• 1 tablespoon unflavored gelatin
• 1/4 cup dark rum
• 1 (15-ounce/425 grams) can unsweetened pumpkin puree
• 1/3 cup packed (2 1/3 ounces/66 grams) dark brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon Salt
• 1/2 cup heavy cream
• 4 large egg whites
• 1/3 cup (2 1/3 ounces/66 grams) granulated sugar
• 1 cup heavy cream , chilled
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract
• 4 gingersnap cookies , crushed into 1/4-inch pieces