- 8 ounces gingersnaps (about 32 small cookies)
- 1/4 cup butter, melted
- 1 1/2 cups pumpkin purée
- 3/4 cup plus 2 tablespoons sugar, divided
- 3 large eggs, separated
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup evaporated milk
Preheat oven to 350° F.
Pulse gingersnaps in a food processor until small crumbs. Drizzle in butter and pulse until crumbs form small clumps. Press crumbs gently across the bottom and sides of a 9-inch pie pan. Bake for 8 to 10 minutes, until fragrant. Let cool completely.
In a mixing bowl, blend pumpkin, 3/4 cup sugar, egg yolks, spice blend and salt until smooth. Stir in evaporated milk.
In the bowl of a stand mixer, whip egg whites until soft peaks form. Slowly sprinkle in 2 tablespoons sugar, beating continuously, until stiff, glossy peaks form. Stir a dollop of egg whites into pumpkin mixture. Using a broad spatula, gently fold in remaining egg whites just until no white streaks remain. Pour filling into pie shell and bake for 1 hour, or until a knife inserted in the center comes out clean. Turn oven off, leave the door ajar and let pie cool for 30 minutes. Cool to room temperature before refrigerating; chill for several hours or up to 1 day before serving.