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Pumpkin Chiffon Pies

Nutrition per serving    (USDA % daily values)
CAL
709
FAT
36%
CHOL
63%
SOD
12%

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Ingredients for 6 servings

32 gingersnaps, coarsely broken

1/4 cup granulated sugar

1/4 teaspoon coarse salt

4 tablespoons plus 2 teaspoons unsalted butter, melted

1 envelope unflavored gelatin (1 scant tablespoon)

1/4 cup cold water

1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see note above)

3 large eggs, separated

3/4 cup granulated sugar

1/2 cup whole milk

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/4 small sugar pumpkin, peeled

1 cup water

1 1/2 cups packed light-brown sugar

2 cinnamon sticks

1 piece (2 inches long and 1 inch wide) peeled fresh ginger, sliced 1/4 inch thick

1 1 2 cups packed light brown sugar

1/2 teaspoon ground cinnamon

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