PUMPKIN CHIFFON PIE WITH GINGERSNAP CRUST

this is an adaptation of a recipe in woman's day that used and oreo cookie crust. i like this dessert because you make it the night before serving. my dad said this was better than regular pumpkin pie, and i'd agree!

Time: 42 minutes

Number Of Ingredients: 12

Ingredients: unsalted butter,gingersnap cookies,unflavored gelatin,brandy,pumpkin puree,evaporated milk,light-brown sugar,egg yolks,cinnamon,ground nutmeg,salt,heavy cream

Steps:

1. for the crust , stir melted butter and cookie crumbs in medium bowl until mixed
2. press into bottom and sides of 9 inch pie plate
3. refrigerate
4. for the fillin , sprinkle gelatin into a small glass measuring cup and add brandy
5. let stand
6. in a medium saucepan , whisk pumpkin puree , evaporated milk , brown sugar , egg yolks , cinnamon , nutmeg , and salt until smooth
7. cook over medium heat for 8 minutes , stirring continuously
8. continue stirring at 140 degrees for three more minutes
9. remove from heat
10. microwave gelatin mixture on high 10 seconds
11. whisk into pumpkin mixture with electric mixer
12. pour filling into large bowl
13. let cool by setting bowl in a larger bowl of ice water
14. mixture should cool to consistency of runny honey
15. whip cream on medium high until stiff peaks form
16. fold gently into pumpkin mixture and pour into cooled crust
17. refrigerate overnight
18. before serving , let stand at room temperature for 15 minutes
19. cut into 8 wedges with sharp knife