Description
A light and airy take on classic pumpkin pie with a spiced gingersnap crust and cloud-like filling.
Ingredients
Crust:
- 2 cups finely crushed gingersnap cookies
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 1 envelope unflavored gelatin
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup whole milk
- 3 large eggs, separated
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 1 (15-ounce) can pumpkin puree
- 1/2 cup heavy cream
- Extra gingersnap crumbs for garnish
Instructions
- Preheat oven to 325°F and lightly butter a 9-inch deep-dish pie pan.
- Mix gingersnap crumbs, 1/3 cup sugar, and melted butter. Press into pie pan and bake 12 minutes. Cool completely.
- In heavy saucepan, whisk gelatin, brown sugar, salt, spices, milk, and egg yolks.
- Cook over medium-low heat, stirring constantly, until mixture coats spoon. Remove from heat immediately.
- Cool 10 minutes, then stir in pumpkin puree and vanilla. Refrigerate until slightly thickened, about 45 minutes.
- Beat egg whites until foamy, gradually add 1/4 cup sugar, beat to stiff peaks.
- Fold a spoonful of whites into pumpkin mixture, then gently fold in remaining whites.
- Spoon into crust and refrigerate 4 hours or overnight.
- Before serving, whip cream and dollop on pie. Sprinkle with gingersnap crumbs.
Notes
- Use room temperature eggs for best results
- Don’t let custard boil or eggs will curdle
- Pie can be made 2 days ahead (add cream just before serving)
- Prep Time: 30 minutes
- Cook Time: 35 minutes (Chill Time: 4 hours)