New Menu Chiffon Pumpkin Pie

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Chiffon Pumpkin Pie

Pumpkin pie fans, take be aware! This Pumpkin Chiffon Pie has a gingersnap crust and a light, pudding-like filling. It's a fun and stylish riff on the conventional pie, and certain to emerge as a fave.

Ingredients :

2 cups finely ground gingersnap cookie crumbs (from about 10 ounces of gingersnaps)
1/3 cup sugar
6 Tbsp butter, melted
1 envelope gelatin
1/2 cup brown sugar
half teaspoon salt
half of teaspoon floor nutmeg
1/2 teaspoon floor ginger
half of teaspoon ground cinnamon
half of cup milk
three eggs, separated (or 3 egg yolks and enough egg white replacement for 3 egg whites)
2 Tbsp rum (word original recipe called for half of cup of rum, but I and numerous others assume it is a bit a whole lot)
1/four cup granulated sugar
1 3/four cups pumpkin purée (one 15-ounce can of pumpkin purée)
half of cup heavy cream, softly whipped (for topping)
Extra crushed gingersnaps (for garnish)

Instructions :

Prep :	Cook : 9M	Ready in :

Notes :

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