Pumpkin-Gingersnap Chiffon Pie

Courtesy of Sandra Lee

Pumpkin-Gingersnap Chiffon Pie

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    2 cups finely ground gingersnap cookies (about 27), Nabisco 1 (8-ounce) package cream cheese, softened
    3/4 cup plus 1 tablespoon sugar, divided, Domino 1 (15-ounce) can pumpkin
    5 tablespoons butter, melted 1 teaspoon pumpkin pie spice
    1 tablespoon unflavored gelatin, Knox 1/4 teaspoon salt
    1 cup evaporated milk Garnish: pumpkin pie spice


    Prep: 30 min Total:
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    • 1

      Preheat oven to 350°. Spray a 9-inch deep-dish pie plate with nonstick cooking spray. In a medium bowl, combine cookie crumbs, 1 tablespoon sugar, and enough melted butter to moisten crumbs; toss with a fork until moistened. Press crumb mixture in bottom and up sides of prepared pie plate. Bake for 8 minutes, or until almost set. Cool completely on a wire rack (about 45 minutes).

    • 2

      In a medium bowl, combine remaining 3⁄4 cup sugar and gelatin. In a 2-cup microwave-safe glass measuring cup, place milk. Microwave on HIGH for 11⁄2 minutes, or until milk begins to boil. Pour over gelatin mixture; stir until gelatin dissolves (about 5 minutes). Let cool for 15 minutes.

    • 3

      In a large bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add pumpkin, pumpkin pie spice, and salt; beat until well combined. Slowly beat in gelatin mixture. Pour into cooled crust. Chill for 5 hours, or until set. Garnish with pumpkin pie spice, if desired.


    Note: When pumpkin mixture is almost set, gently swirl top of pie with the back of a spoon for a decorative effect, if desired.

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