Pumpkin Chiffon Mousse With Gingersnap Crust

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
410
FAT
72%
CHOL
93%
SOD
15%

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Ingredients for 10 servings

20 (2-inch) gingersnap cookies, finely ground

1/2 stick (1/4 cup) unsalted butter, melted and cooled

3 1/2 teaspoons unflavored gelatin (from two 1 1/2-oz envelopes)

1/4 cup bourbon or brandy

6 large eggs, separated

3/4 cup packed light brown sugar

2 1/4 cups solid-pack canned pumpkin

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

3/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup granulated sugar

1 1/2 cups chilled heavy cream

Garnish: chopped crystallized ginger and whipped cream

Special equipment: a 9 1/2-inch (24-cm) springform pan

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