PUMPKIN CHIFFON PIE IN GINGERSNAP CRUST
Yield: 8 servings
Oven temperature: 350 degrees F
Gingersnap cookies, broken into pieces 25 (about 6 ounces, 2 1/4 cups)
Sugar 1 T
Unsalted butter, melted 5 T
Chilled heavy whipping cream 2 T plus 1 1/2 cups
Unflavored gelatin (from 2 envelopes) 2 1/4 tsp
Egg yolks, large 3
Golden brown sugar, packed 1/2 cup
Ground cinnamon 1 tsp
Ground ginger 1/4 tsp
Ground allspice 1/4 tsp
Salt 1/8 tsp
Pure pumpkin, canned 1 1/4 cups
Sugar 1/4 cup
Preheat oven to 350 degrees.
Butter 9-inch diameter glass pie dish.
Grind gingersnap cookies with sugar in processor until coarse crumbs form; transfer crumbs to bowl and mix in melted butter. Press crumb mixture over bottom and up sides of prepared dish.
Bake crust until puffed, about 6 minutes. Transfer to rack. Using back of spoon, lightly press sides and bottom of crust to original shape. Cool.
Place 2 tablespoons cream in small cup. Sprinkle gelatin over. Let stand until gelatin softens and all of cream is absorbed, about 20 minutes.
Combine 1/2 cup cream, egg yolks, brown sugar, spices, and 1/8 teaspoon salt in heavy medium saucepan. Whisk until well blended. Whisk in softened gelatin mixture. Whisk over medium-low heat until gelatin dissolves and custard thickens enough to coat spoon, about 7 minutes (do not boil.) Immediately transfer custard to bowl; whisk in pumpkin and 1/4 cup sugar.
Place bowl with custard over bowl of ice and water. Let cool until mixture is cold and beginning to set, stirring occasionally, about 25 minutes.