Pumpkin Chiffon Pie

1 envelope unflavored gelatin
3/4 cup brown sugar, firmly packed
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
3 eggs, separated
1/2 cup milk
1/4 cup water
1 1/2 cup canned pumpkin
1/3 cup granulated sugar
Sweetened whipped cream

Prepare Ginger Cookie Crust and refrigerate.

Combine the gelatin, brown sugar, salt, and spice mixture in a saucepan. Beat egg yolks slightly and stir in milk, water and pumpkin; add to sugar mixture. Cook over medium heat, stirring constantly, to just below the simmering point. Set pan in ice water (or refrigerate); stir occasionally until mixture is cold and slightly thickened.

In a bowl, beat egg whites until thick; add granulated sugar, about 1 Tbsp at a time and beat well after each addition. Beat until whites hold firm peaks.

Fold in gelatin mixture into the beaten egg whites. Pour into crumb-lined pan and chill at least 4 hours. Serve with whipped cream.

Ginger Cookie Crust

1 1/4 cups gingersnap cookie crumbs
3 Tbsp. powdered sugar
3 Tbsp. melted butter

Mix together and press into the bottom and sides of a 9" pie pan.