Chiffon Pumpkin Pie

Directions

Set the oven at 325 degrees F. Have on hand a 9-inch deep-dish pie pan. Butter it lightly. In a bowl, combine the crushed gingersnaps, sugar, and butter. Press the mixture into the pie plate with the back of a spoon or metal measuring cup, making the top edge even all around. Bake the crust for 10 minutes at 325 degrees F. Remove from oven and let cool.

In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly. Set the pan over medium heat and cook gently, stirring constantly, until the mixture just begins to thicken, then immediately remove it from the heat. Do not let it boil! If the mixture comes close to boiling the egg yolks will curdle. Remove the mixture from the heat and let it cool.

Add the pumpkin purée and the rum. Refrigerate the mixture, stirring occasionally, until it thickens enough to form mounds.

In an electric mixer, beat the egg whites and granulated sugar until the form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites. Pour the filling into the cooled crust. Refrigerate for several hours. Refrigerate the pie for several hours for the gelatin to set.

Just before serving, spoon the whipped cream onto the filling and sprinkle with crushed gingersnaps. Cut the pie into wedges to serve.