For the crust:
300 grams of gluten free gingersnaps (or regular)
10 tablespoons of butter
1/2 cup sugar
1/4 teaspoon salt
3 teaspoons unflavored gelatin
1/4 cup Cointreau or Drambuie (can substitute and non-alcoholic juice or cider)
1 1/2 cups pumpkin puree
1/2 cup heavy cream
1/2 cup sugar
3 egg yolks, lightly beaten
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
4 egg whites
Fresh whipped cream, to serve
For the Crust
Preheat oven to 400°F. In a large bowl, combine the cookie crumbs, butter, sugar and salt. Press mixture firmly into 2 9-inch pie pans (if you have any extra mixture left over, you can press this into muffin tins with great results). Bake for 10 minutes, and cool on a wire rack.
For the pie filling:
In a small bowl sprinkle the unflavored gelatin over 1/4 cup Cointreau to soften for 5 minutes. Set the mixture over a bowl of hot water and stir until the gelatin is dissolved.
In a heavy saucepan whisk together the pumpkin puree, heavy cream and 1/2 cup of sugar, 3 egg yolks, the cinnamon, ground ginger, nutmeg, allspice and salt and cook the mixture over moderately low heat, stirring constantly with a wooden spatula for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture, and let the mixture cool.
In a large bowl beat 4 egg whites until they hold soft peaks, and fold this meringue into the partially cooled pumpkin mixture.
Assemble:
Pour filling into pie shells and chill for at least six hours and till firm. Serve with whipped cream.