Ingredients

Crust 8 oz. gingersnap cookies (you can use homemade cookies, but they should be dry and firm, not soft and moist) ⅛ cup pecans ¼ cup (½ stick) butter, melted, plus more for greasing the pie pan Filling 2 eggs, separated (keep the whites in the fridge till needed) ½ cup firmly packed brown sugar ½ cup milk 8 oz. Pumpkin Purée or canned pumpkin 1½ tsp. ground cinnamon ½ tsp. ground allspice 1 tsp. ground nutmeg (preferably freshly ground) ¼ tsp. ground cloves ½ tsp. vanilla extract ¼ cup water, bourbon, or Grand Marnier 1 envelope plain gelatin 1 Tbsp. white sugar Garnish ½ cup whipping cream

Description

Crust 8 Oz. Gingersnap Cookies (you Can Use Homemade Cookies, But They Should Be Dry And Firm, Not Soft And Moist) ⅛ Cup Pecans ¼ Cup (½ Stick) Butter, Melted, Plus More

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