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Shared By Katria Williams

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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