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Pumpkin Chiffon Pie

8
Servings

Ingredients

  • 24 small gingersnaps
  • 1/2 Cup pecans
  • 1/4 Cup sugar
  • 6 Tablespoon unsalted butter, melted
  • 1 (1/4 oz.) packet unflavored gelatin
  • 4 eggs, separated
  • 1 1/4 Cup canned pure pumpkin puree
  • 3/4 Cup light brown sugar
  • 1/2 Cup heavy cream
  • 1 1/2 Teaspoon pumpkin pie spice
  • 1/4 Teaspoon salt
  • 1/3 Cup granulated sugar