Ingredients
2cupsground gingersnap cookie crumbs,finely, from about 10 ounces of gingersnaps
⅓cupsugar
6tbspbutter,melted
1envelope gelatin
½cupbrown sugar
½tspsalt
½tspground nutmeg
½tspground ginger
½tspground cinnamon
½cupmilk
3eggs,separated, or 3 egg yolks and enough egg white substitute for 3 egg whites
2tbsprum
¼cupgranulated sugar
1¾cupspumpkin purée,one 15 ounces can of pumpkin purée
½cupheavy cream,softly whipped, for topping
extra crushed gingersnaps,for garnish
Preparation
Set the oven at 325 degrees 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 degrees F. Remove from oven and let cool.
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. Remove the mixture from the heat and let it cool.
Add the pumpkin purée and the rum. Refrigerate the mixture, stirring occasionally until it thickens enough to form mounds.
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.
Pour the filling into the cooled crust. Refrigerate for several hours. Refrigerate the pie for several hours for the gelatin to set.
Just before serving, spoon the whipped cream onto the filling and sprinkle with crushed gingersnaps. Cut the pie into wedges to serve.
