Pumpkin-Gingersnap Chiffon Pie
2 cups finely ground gingersnap cookies Nabisco®, about 27
3/4 cup plus 1 tablespoon sugar divided, Domino®
5 tablespoons butter melted
1 tablespoon unflavored gelatin Knox®
1 cup evaporated milk
1 package cream cheese softened, 8-ounce
1 can pumpkin 15-ounce
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Garnish: pumpkin pie spice
Preheat oven to 350°. Spray a 9-inch deep-dish pie plate with nonstick cooking spray. In a medium bowl, combine cookie crumbs, 1 tablespoon sugar, and enough melted butter to moisten crumbs; toss with a fork until moistened. Press crumb mixture in bottom and up sides of prepared pie plate. Bake for 8 minutes, or until almost set. Cool completely on a wire rack (about 45 minutes).
In a medium bowl, combine remaining 3/4 cup sugar and gelatin. In a 2-cup microwave-safe glass measuring cup, place milk. Microwave on HIGH for 1 1/2 minutes, or until milk begins to boil. Pour over gelatin mixture; stir until gelatin dissolves (about 5 minutes). Let cool for 15 minutes.
In a large bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add pumpkin, pumpkin pie spice, and salt; beat until well combined. Slowly beat in gelatin mixture. Pour into cooled crust. Chill for 5 hours, or until set. Garnish with pumpkin pie spice, if desired.
Note: When pumpkin mixture is almost set, gently swirl top of pie with the back of a spoon for a decorative effect, if desired.