Ingredients

20 (2-inch) gingersnap cookies, finely ground

1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling

• 3 1/2 teaspoons unflavored gelatin (from two 1 1/2-oz envelopes)
• 1/4 cup bourbon or brandy
• 6 large eggs, separated
• 3/4 cup packed light brown sugar
• 2 1/4 cups solid-pack canned pumpkin
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1 1/2 cups chilled heavy cream

• Garnish: chopped crystallized ginger and whipped cream
• Special equipment: a 9 1/2-inch (24-cm) springform pan

Description

Active Time: 1 Hr Start To Finish: 5 Hr

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