Pumpkin Chiffon Pie

For crust:
1-1/3 C. gingersnap cookie crumbs
5 T. unsalted butter, melted
3 T. light brown sugar
1/2 t. cinnamon

For Filling:
2 T. dark rum
1 T. water
1 T. fresh lemon juice
2 t. unflavored gelatin
3 large egg yolks
3/4 C. sugar
1 can (15 oz.) pumpkin
1/2 C. milk
1/2 t. cinnamon
1/2 t. freshly grated nutmeg
1/8 t. salt
4 egg whites
1/4 t. cream of tartar
1 C. chilled heavy cream, whipped with 1 T. powdered sugar

Combine crumbs, butter, sugar & cinnamon in mixing bowl; press mixture into bottom & up sides of a 9" deep-dish pie pan. Bake at 350° until crust is set but not browned, about 6 minutes; set aside to cool.

Combine rum, water & lemon juice in small dish; sprinkle gelatin over mixture. Let stand until gelatin softens, about 5 minutes.

Whisk together egg yolks & sugar in top of double boiler; add pumpkin, milk, cinnamon, nutmeg & salt. Cook mixture in double boiler over boiling water until hot & slightly thick, about 10 minutes; remove from heat. Stir in gelatin mixture. Refrigerate until mixture is chilled & just beginning to set, about 2 hours.

Beat egg whites until foamy; add cream of tartar, beating to form soft peaks. Stir chilled pumpkin mixture until smooth; fold in egg whites. Transfer filling to cooled crust; refrigerate until set, about 6 hours or overnight.

Top with sweetened whipped cream from a pastry bag fitted with a star tip, or spread with a spatula. Yield: 8 slices

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