Pumpkin Chiffon Pie

• 24 small gingersnaps
• 1/2 cup pecans
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted
• 1 (1/4 oz.) packet unflavored gelatin
• 4 eggs, separated
• 1 1/4 cups canned pure pumpkin puree
• 3/4 cup light brown sugar
• 1/2 cup heavy cream
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/3 cup granulated sugar

1. Make crust: Preheat oven to 350u0b0F. Break gingersnaps into a food processor. Add pecans; chop finely. Add sugar; pulse. Add butter; pulse briefly. Put mixture into a 9- inch pie pan; press bottom and sides evenly. Bake until firm, 8 minutes. Cool on a rack.
2. Make filling: Sprinkle gelatin on top of 1/4 cup cold water and let stand.
3. Whisk yolks, pumpkin, brown sugar, cream, spice and salt over medium heat until thick and an instant-read thermometer reads 160u0b0F, about 5 minutes. Remove from heat and whisk in softened gelatin. Scrape into a bowl; refrigerate, occasionally whisking, until mixture cools, about 1 hour.
4. Beat egg whites with an electric mixer on medium speed until soft peaks form; gradually sprinkle in sugar. Increase speed to high; beat until stiff and shiny. Gently stir a third of whites into pumpkin. Fold in rest of whites completely. Fill pie shell. Refrigerate at least 2 hours. Note: To reduce their risk of foodborne illness, people with health problems, the very young, the elderly and pregnant women may wish to avoid raw eggs.

gingersnaps, pecans, sugar, unsalted butter, unflavored gelatin, eggs, pumpkin puree, light brown sugar, heavy cream, pumpkin pie spice, salt, sugar

Taken from www.myrecipes.com/recipe/pumpkin-chiffon-pie (may not work)