Chiffon Pumpkin Pie

So, thanks to StumbleUpon I stumbled upon this seemingly perfect recipe.

Chiffon Pumpkin Pie via GuiltyKitchen.com

Pumpkin Chiffon Pie

Yield: One 9″ round pie
Prep Time: 45 minutes
Cooking Time:  20 minutes

For the Crust:

2 cups digestive biscuit crumbs (about 14 cookies)
1/4 cup sugar
1/4 tsp each ground ginger and nutmeg
1/3 cup butter, melted

1. Grease a 9″ springform pan and preheat oven to 350°F.
2. Create crumbs from digestive biscuits by placing in a zip top plastic bag and crushing with a rolling pin, or in a food processor.
3. Mix the crumbs with the remaining crust ingredients and press evenly into greased springform pan.
4.  Bake for 12-15 minutes. Remove from oven and cool completely.

For the Filling:

1 package gelatin (such as Knox brand), or 1 tbsp gelatin powder
1/2 cup heavy cream, divided into 1/4 cups
1/2 cup brown sugar, packed
1/2 tsp salt
1/2 tsp each ground ginger, nutmeg, cardamom and cinnamon
3 eggs, separated and at room temperature
1/4 cup spiced rum
1/4 cup sugar
2 cups pumpkin purée
1 whole vanilla bean or 1 tbsp vanilla extract
zest of one navel orange

1.  Sprinkle gelatin over 1/4 cup of cream and let stand for 5-10 minutes.
2. In a medium metal bowl, beat brown sugar, salt, spices, 1/4 cup cream, egg yolks and vanilla bean.
3. Set the bowl over a pot of lightly simmering water (or use a double boiler) and whisk until sugar is dissolved.
4. Remove from heat and whisk in the cream/gelatin mixture.
5. Stir in the rum and pumpkin and refrigerate for one hour.
6. In bowl of stand mixer, whip the egg whites and 1/4 cup of sugar until stiff peaks form. Gently fold into pumpkin mixture.
7. Pour over cooled crust and refrigerate for 3-4 hours.
8. Top with whipped cream if desired.