22 (2 1/2
inch square) graham crackers, finely ground about 1 1/4 cups
1 tablespoon
sugar
5
tablespoons butter or margarine, melted
Filling
1 can (15
ounce) solid pack pumpkin
2/3 cup plus
1/4 cup sugar, divided
1 1/4
teaspoon pumpkin pie spice
2 teaspoons
vanilla extract, divided
1/4 teaspoon
salt
1 envelope
(1/4 ounce) unflavored gelatin
3 cups heavy
cream, divided
1/4 teaspoon
ground ginger
Method Crust:
In bowl
combine graham crackers and sugar; stir in butter.
Press into
bottom and sides of 9 inch pie pan.
Freeze until
firm, at least 15 minutes.
Filling: In bowl
combine pumpkin, 2/3 cup sugar, pie spice, 1 teaspoon vanilla and
salt; set aside. In
pot sprinkle gelatin over 1/4 cup water; let stand 1 minute. Place
over low heat; stir until gelatin dissolves. Stir
into pumpkin mixture. Refrigerate
until mixture reaches consistency of unbeaten egg whites, 20
- 25 minutes. Meanwhile
beat 1 cup cream until stiff peaks form. With
spatula gently fold into pumpkin mixture until just combined.
Pour mixture
into pie shell. Refrigerate
until firm, about 1 hour.
In bowl at
high speed beat ginger with remaining cream, sugar and vanilla
until stiff peaks form. Spread
half over filling.
Transfer
remaining to pastry bag fitted with large star tip; pipe
rosettes over pie. Refrigerate
until ready to serve.
Yield: 12
servings.
Note:
To make up 1
week ahead, freeze complete pie uncovered 1 hour. Wrap in plastic and foil;
freeze.
Thaw in
refrigerator overnight.
