Pumpkin Chiffon Pie With Gingersnap Crust - cooking recipe

Ingredients

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

Preparation

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.
For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
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.
Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
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.
Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.