Crust:

1 1/2 cups ginger snaps, crumbled
1/4 cup Turbinado or natural sugar
1 tsp. ground cinnamon
1/3 cup butter, melted

Filling:

1 tbsp. Knox Gelatine
1 1/4 cups canned, frozen or fresh pumpkin
3 eggs, separated
3/4 cup sugar
1/2 cup whole milk or half and half
1/2 tsp. vanilla or 1 tbsp. dark rum
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg (freshly grated if possible)
1/4 tsp. salt

Preheat oven to 350°F.

To make the crust:

In a blender or food processor, add the sugar and cinnamon and then process the cookies until crumbly. Alternatively, put the cookies in a plastic bag and crush with a rolling pin, or you can also use the back of a large spoon.

Add melted butter and stir well. Press the mixture evenly into the bottom of a 9-inch pie pan. Bake in preheated oven for 5-10 minutes or until lightly toasted. Set crust aside until needed.

To make the Filling:

Soak the gelatine in 1/4 cup cold water.

In a medium saucepan, stir together pumpkin, egg yolks, 1/4 cup sugar, milk or half and half and the spices.

Stir pumpkin mixture and cook until thick (about 10 minutes). Remove from heat and quickly and thoroughly stir in gelatine.

In the top of a double boiling over boiling water, whisk egg whites while gradually adding the remaining sugar; whisk vigorously until foamy and light (at least 3 minutes). Gently fold the egg whites into the pumpkin mixture until well combined. Pour into prepared pie pan and refrigerate for at least 2 hours.

Serve with whipped topping, or whip heavy cream and a teaspoon of powdered sugar with a few drops of vanilla, bourbon, amaretto or rum. Also goes well with vanilla ice cream!