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Pumpkin Chiffon Pie with Triple Gingersnap Crust

Ingredients

• 1¼ Cups Gingersnap Cookie Crumbs
• 5 Tbsp Melted Unsalted Butter
• 3 Eggs, separated
• 1¼ Cups Strained, Cooked Sugar Pumpkin Puree (canned or homemade)
• 2 Tbsp. Melted Unsalted Butter
• ½ Cup Brown Sugar, Firmly Packed
• ½ tsp. Sea Salt
• 1 tsp. Cinnamon
• ½ tsp. Nutmeg
• ⅛ tsp. Ground Cloves
• ⅛ tsp. Ground Ginger
• ⅛ tsp. Allspice
• 6 Tbsp. White Sugar
• 1 Tbsp. Agar Agar Powder*
• ¼ Cup Water

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