Pumpkin Chiffon Pie

MMMmmm... is all I can say to properly express how great my house smelled while making this pie. I've never had pumpkin pie before truthfully, but it had a few taste tests of this one and have to say it was wonderful. It was light and delicious! Try it... you'll love it, if for no other reason than the aroma.

Pumpkin Chiffon Pie (by Martha Stewart -- of course)


Crust Ingredients:

32 gingersnaps, coarsely broken
1/4 c granulated sugar
1/4 tsp coarst salt
4 TBSP plus 2 tsp unsalted butter

Filling Ingredients:

1 envelope unflavored gelatin (about 1 tablespoon)
1/4 c cold water
1 1/4 c canned pumpkin (from a 15-ounce can)
3 large eggs, separated
3/4 c granulated sugar
1/2 c whole milk
1/4 tsp coarse salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg

Garnish Ingredients: (the best part!)
1/4 small sugar pumpkin, peeled (sugar pumpkin = small pumpkin... that's it... I googled it)
1 c water
1 1/2 c packed light-brown sugar
2 cinnamon sticks
1 piece (2 inches long and 1 inch wide) peeled fresh ginger

Directions:
1. Make the crust: Preheat oven to 350. Process gingersnaps, granulated sugar and salt in a food processor until finely ground. Add butter, and process until combined. Pour mixture in pie pan, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes.
2. Make the filling: sprinkle gelatin over cold water in a bowl. let stand until softened, about 2 minutes.
3. Combine pumpkin, egg yolks, 1/4 c granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
4. Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 c granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.)
5. Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top your pie with 3 or 4 pumpkin pieces, discarding syrup. (Although, I chose to let it simmer for a while longer just for the smell.