Pumpkin Chiffon Pie With Gingersnap Crust

This is an adaptation of a recipe in Woman's Day that used and Oreo Cookie crust. I like this dessert because you make it the night before serving. My dad said this was better than regular pumpkin pie, and I'd agree!

• Ready In: 42 mins
• Serves: 8

Ingredients

• For the Crust

• 6  tablespoons unsalted butter, melted
• 36  gingersnap cookies, finely crushed with a rolling pin

• For the filling

• 1 (1/4ounce) 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

Directions

1. 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.
2. For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
3. 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.
4. Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
5. 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.
6. Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
7. Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.