No-Bake Pumpkin Pie With Gingersnap-Hazelnut Crust & Gingered Whipped Cream

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SF Gate

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Ingredients

Crust:

5 ounces gingersnap cookies (about 1 cup of fine crumbs)

2 ounces skinned, toasted hazelnuts (should make 1/2 cup, finely chopped)

2 tablespoons granulated sugar

2 ounces butter, melted

Filling:

1 package unflavored gelatin

3 tablespoons cold water

1 1/2 cups whole milk

1/2 cup dark brown sugar

1/4 cup granulated sugar

3 tablespoons maple syrup

1 can (15 ounces) pumpkin puree

4 ounces cream cheese

3/4 teaspoon vanilla

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cinnamon

Large pinch kosher salt

Topping:

1 tablespoon grated, peeled fresh ginger

1 tablespoon sugar

1 cup heavy cream

Chopped candied ginger (optional garnish)

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