Pumpkin Chiffon Pie With Ginger-Nut Crust

• 1 23 cups ground pecans
• 2 tablespoons brown sugar
• 1 egg white, beaten until frothy
• 1 teaspoon powdered ginger
• 1 teaspoon finely grated lemon rind
• 1 cup canned pumpkin
• 4 eggs, separated
• 1 cup sugar
• 1 cup milk
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 tablespoons butter
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• Whipped cream for topping

1. Mix all ingredients just until they are bound together.
2. Press into bottom and sides of 9-inch pie plate.

ground pecans, brown sugar, egg, powdered ginger, lemon rind, pumpkin, eggs, sugar, milk, powdered ginger, nutmeg, cinnamon, butter, unflavored gelatin, cold water, topping

Taken from cooking.nytimes.com/recipes/10270 (may not work)