Chiffon Pumpkin Pie

Ingredients

• 2 cups finely ground gingersnap cookie crumbs
• 1/3 cup sugar
• 6 Tbsp butter, melted
• 1 envelope gelatin
• 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
• 2 Tbsp rum
• 1/4 cup granulated sugar
• 1 3/4 cups pumpkin purée
• 1/2 cup heavy cream, softly whipped, for topping
• Extra crushed gingersnaps, for garnish

Directions

1. Heat the oven to 325 degrees F. Set out a 9-inch deep-dish pie pan and lightly butter it. In a bowl, mix the crushed gingersnaps with the sugar and melted butter. Pack the crumb mixture into the pie pan, using the back of a spoon or a metal measuring cup to press it firmly and keep the rim neat and level.
2. Bake the crust at 325 degrees F for 10 minutes. Take it out of the oven and leave it to cool. For the custard base, add the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks to a heavy-based saucepan, then stir until well combined.
3. Place the pan over medium heat and cook slowly, stirring the whole time, just until the mixture starts to thicken. Pull it off the heat right away.
4. Do not let the custard boil. If it gets too close to boiling, the egg yolks may curdle. If that happens, pass the mixture through a sieve or smooth it out in a blender.
5. Take the mixture off the heat and let it cool. Stir in the pumpkin purée and rum. Chill the mixture, stirring now and then, until it is thick enough to hold soft mounds.
6. With an electric mixer, beat the egg whites with the granulated sugar until stiff peaks form. Stir a few spoonfuls of the beaten whites into the pumpkin mixture to lighten it, then gently fold in the rest.
7. If raw egg whites are a concern, use pasteurized egg whites, an egg white substitute, or dried egg whites from the grocery store.
8. Spoon the filling into the cooled crust. Chill the pie for several hours so the gelatin can set.
9. Right before serving, spoon the whipped cream over the filling and scatter crushed gingersnaps on top. Slice the pie into wedges and serve.