Pumpkin Chiffon Pie

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24 small gingersnaps

1/2 cup pecans

1/4 cup sugar

6 tablespoons unsalted butter, melted

1 (1/4 oz.) packet unflavored gelatin

4 eggs, separated

1 1/4 cups canned pure pumpkin puree

3/4 cup light brown sugar

1/2 cup heavy cream

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/3 cup granulated sugar

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