Pumpkin Pie With Triple Sec

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 1/4-2 cups ground gingersnap cookies
• 1/4-1/2 cup softened butter
• 1 tablespoon sugar
• 1 1/4 cups canned pumpkin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 envelope knox gelatin
• 2/3 cup sugar
• 1/2 teaspoon salt
• 3 eggs, separated
• 1/2 cup triple sec or 1/2 cup cointreau liqueur or 1/2 cup grand marnier
• 1/2 cup heavy cream, whipped

Recipe

• 1 mix ground ginger snap cookies with softened butter, more or less to taste. add 1 tbs sugar.
• 2 press into a 9-inch pie pan and bake at 375 degrees for 8 minutes. make sure that the pie shell doesn't burn and try not to have it crack. set aside to cool.
• 3 in a heatproof bowl, mix the gelatin, 1/3 cup of the sugar, the salt and cinnamon and nutmeg and ginger. stir in 1/4 cup water.
• 4 place the bowl over 2 inches or more of boiling water in a pot over medium-high heat.
• 5 add liqueur and stir constantly until the gelatin is dissolved and the mixture is slightly thickened. remove from heat.
• 6 stir in pumpkin. cool.
• 7 beat egg whites that are at room temperature until stiff but not dry. gradually add remaining 1/3 cup of sugar and beat whites until very stiff and glossy.
• 8 fold in cooled gelatin mixture. fold in the whipped cream.
• 9 turn into pie crust and chill until firm.
• 10 garnish with additional whipped cream and candied ginger.
• 11 note: you can just break up the ginger snap cookies and scoop the chilled pumpkin mousse in alternating lawyers in a pretty serving glass or a trifle bowl -- .