Pumpkin Mousse Pie With Gingersnap Crumb Crust

• Crust - enough for 2 pies
• 3 cups fine gingersnap crumbs (about 16 oz. cookies run through food processor)
• 2/3 cup sugar
• 2/3 cup melted butter
• Filling
• 1 packet unflavored gelatine
• 1/4 cup dark rum
• 1 lb. can unsweetened pumpkin puree
• 1 cup sugar
• 2 egg yolks
• 1/4 tsp. nutmeg
• 1/8 tsp. allspice
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1 1/2 tsp. vanilla extract
• 1/4 tsp salt
• 2 cups heavy cream

1. Step 1 - Crust
2. Mix crumbs, sugar and butter in a bowl. Press and pat mixture in two pie pans. Bake unfilled 8-10 minutes in preheated 350 degree oven. Set aside, cool.
3. Step 2 - Filling
4. Sprinkle gelatin over the rum in small heat proof cup and let soften. Meanwhile beat the egg yolks till foamy in a large bowl, then mix in the the pumpkin, spices and vanilla. Briefly microwave (15-20 seconds) the rum and gelatin until the gelatin is dissolved. Whisk the hot gelatin mixture into the pumpkin mixture. Whip the cream to soft peaks and carefully but thoroughly fold it in. Divide into the two pie shells. Chill at least 4 hour or overnight. Decorate with chopped toasted walnuts.

crust, gingersnap crumbs, sugar, butter, filling, unflavored gelatine, dark rum, pumpkin puree, sugar, egg yolks, nutmeg, allspice, cinnamon, ginger, vanilla extract, salt, heavy cream

Taken from www.epicurious.com/recipes/member/views/pumpkin-mousse-pie-with-gingersnap-crumb-crust-51461031 (may not work)