Persimmon Chiffon Pie With A Gingersnap Crust

By Food52
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1 1/2 cup fine gingersnap crumbs

1 pinch salt

6 tablespoons unsalted butter, melted and cooled, plus more for the pan

1/4 teaspoon ground cinnamon

1/4 cup sugar

1 envelope unflavored gelatin

3 large eggs, separated

1 cup sugar

1 1/4 cup persimmon pulp

1/2 cup whole milk

1/2 teaspoon salt

3/4 teaspoons ground cinnamon, plus more for garnish

3/4 teaspoons freshly ground nutmeg

1/2 teaspoon ground ginger

1/2 cup heavy cream, plus more for whipping

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