Pumpkin Chiffon Pie in Gingersnap Crust

Yield: 8 servings
Oven temperature: 350 degrees F

Crust
Gingersnap cookies, broken into pieces 25 (about 6 ounces, 2 1/4 cups)
Sugar 1 tbsp
Unsalted butter, melted 5  tbsp

Filling
Chilled heavy whipping cream 2 T plus 1 1/2 cups
Unflavored gelatin (from 2 envelopes) 2 1/4 tsp
Egg yolks, large 3
Golden brown sugar, packed 1/2 cup
Ground cinnamon 1 tsp
Ground ginger 1/4 tsp
Ground allspice 1/4 tsp
Salt 1/8 tsp
Pure pumpkin, canned 1 1/4 cups
Sugar 1/4 cup

For Crust:
Preheat oven to 350 degrees.
Butter 9-inch diameter glass pie dish.
Grind gingersnap cookies with sugar in processor until coarse crumbs form; transfer crumbs to bowl and mix in melted butter. Press crumb mixture over bottom and up sides of prepared dish.

Bake crust until puffed, about 6 minutes. Transfer to rack. Using back of spoon, lightly press sides and bottom of crust to original shape. Cool.

For Filling:
Place 2 tablespoons cream in small cup. Sprinkle gelatin over. Let stand until gelatin softens and all of cream is absorbed, about 20 minutes.
Combine 1/2 cup cream, egg yolks, brown sugar, spices, and 1/8 teaspoon salt in heavy medium saucepan. Whisk until well blended. Whisk in softened gelatin mixture. Whisk over medium-low heat until gelatin dissolves and custard thickens enough to coat spoon, about 7 minutes (do not boil.) Immediately transfer custard to bowl; whisk in pumpkin and 1/4 cup sugar.

Place bowl with custard over bowl of ice and water. Let cool until mixture is cold and beginning to set, stirring occasionally, about 25 minutes.

Beat remaining 1 cup cream in medium bowl until peaks form. Fold half of cream into pumpkin mixture. Transfer filling to prepared crust. Spoon remaining whipped cream into pastry bag fitted with small star tip. Pipe cream in rosettes around edge of pie. Chill until filling sets, at least 3 hours and up to 1 day.