Pumpkin-Ginger Pie

Here is a twist on the traditional pumpkin pie. It has a gingersnap pecan crust and a light pumpkin chiffon filling. It's delicious and was taken from an old cookbook from the California Culinary Academy. It takes a bit of time to prepare but worth the effort.

CRUST
1 1/4 cups fine gingersnap crumbs (thirty 1 1/2-inch cookies)
3/4 cup finely ground pecans (3 oz)
1/4 cup sifted confectioners' sugar
1/2 cup unsalted butter, melted

PIE FILLING
1 tablespoon unflavored gelatin (1 envelope)
1/4 cup cold water
1/2 cup milk
1/2 teaspoon finely grated orange rind
2 egg yolks
1/3 cup dark brown sugar
1 cup cooked pumpkin puree (canned puree is fine)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup whipping cream
2 egg whites
2 tablespoons granulated sugar
1 1/2 cups sweetened, flavored whipped cream (see recipe below)

1. Combine all crust ingredients together and press into bottom and up sides of a well-buttered 9-inch pie plate; refrigerate.
2. Sprinkle gelatin over the water in a small bowl; set aside until gelatin is soft and spongy.
3. Place milk and orange rind in a saucepan; bring to a simmer. Remove from heat, cover, and allow rind to steep in milk for 5 minutes.
4. Beat egg yolks with brown sugar in a medium bowl until light-colored. Reheat the milk to boiling; pour hot milk into yolk mixture, and stir to blend. Return to saucepan; cook over low heat, stirring constantly with a wooden spoon, until custard thickens slightly (do not boil), and your finger leaves a clear trail when drawn across the back of a wooden spoon. This is a thin custard about the consistency of unwhipped whipping cream. You may want to cook over a double-boiler to lessen the risk of curdling the yolks.
5. Immediately whisk softened gelatin into hot mixture; mix well. Transfer to a medium stainless steel bowl. Stir in pumpkin, cinnamon, ginger, and nutmeg. Place bowl over ice water, stirring frequently, until mixture thickens to the consistency of softly whipped cream.
6. Whip whipping cream until it holds soft peaks; refrigerate.
7. When pumpkin mixture is the consistency of softly whipped cream, remove from ice water and fold in whipped cream.
8. Beat egg whites until they form soft peaks. Add sugar, 1 tablespoon at a time, and beat until whites are just stiff still glossy and smooth (do not over beat). Fold whites into pumpkin mixture. Pour into prepared crust. Refrigerate until set. Decorate with the sweetened, flavored whipped cream and serve.

RECIPE FOR SWEETENED, FLAVORED WHIPPED CREAM
Whip 1/2 cup whipping cream until it begins to thicken; add 1 tablespoon sifted confectioners' sugar and 1/4 teaspoon vanilla extract (or 1 teaspoon liqueur). Continue beating until it forms peaks.