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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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