Chiffon Pumpkin Pie

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2 cups crushed gingersnaps (several pulses in a food processor)

1/3 cup sugar

1/4 teaspoon ground ginger

6 Tbsp butter, melted

1 envelope gelatin

1/2 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 cup milk

3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites)

2 Tbsp rum (note original recipe called for 1/2 cup of rum, but I and several others think it's a bit much)

1/4 cup granulated sugar

Purée made from 1/2 of one medium sugar pumpkin* (1 3/4 cups)

1 cup heavy cream, softly whipped (for topping)

Extra crushed gingersnaps (for garnish)

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