chiffon pumpkin pie

Directions :

1. Pre-bake the crust: Set the oven at 325°F. Have on hand a 9-inch deep-dish pie pan. Butter it lightly. In a bowl, combine the crushed gingersnaps, sugar, and butter. Press the mixture into the pie plate with the back of a spoon or metal measuring cup, making the top edge even all around. Bake the crust for 10 minutes at 325°F. Remove from oven and let cool.
2. Make the custard base: In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly. Set the pan over medium heat and cook gently, stirring constantly, until the mixture just begins to thicken, then immediately remove it from the heat. Do not let it boil! If the mixture comes close to boiling the egg yolks will curdle. (If this happens to strain the mixture through a sieve or puree in a blender.) Remove the mixture from the heat and let it cool.
3. Add pumpkin puree, rum, then refrigerate: Add the pumpkin puree and the rum. Refrigerate the mixture, stirring occasionally, until it thickens enough to form mounds.
4. Beat egg whites and fold into the filling mixture: In an electric mixer, beat the egg whites and granulated sugar until they form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites.
5. Pour the filling into the cooled crust. Refrigerate for several hours. Refrigerate the pie for several hours for the gelatin to set.
6. Top with whipped cream and gingersnap crumbs: Just before serving, spoon the whipped cream onto the filling and sprinkle with crushed gingersnaps. Cut the pie into wedges to serve.