Ingredients
32 gingersnaps
1/4 c. granulated sugar
1/4 tsp. Coarse salt
4 tbsp. unsalted butter
2 tsp. unsalted butter
1 envelope unflavored gelatin
1/4 c. cold water
1 1/4 c. pumpkin or fresh pumpkin puree (see note below)
3 large eggs
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
tsp. ground nutmeg
1/4 small sugar pumpkin
1 c. water
1 1/2 c. packed light-brown sugar
2 cinnamon sticks
1 piece peeled fresh ginger
Preparation
Step 1Make the crust: Preheat oven to 350 degrees F. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)Step 2Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.Step 3Combine pumpkin, egg yolks, 1/4 cup 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.Step 4Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup 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.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).Step 5Make 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 each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.
