Pumpkin Chiffon Mousse with Gingersnap Crust

Ingredients

• 1 9 1/2-inch springform pan
• ½ teaspoon salt
• ½ cup granulated sugar
• 1 ½ cups heavy cream
• ¼ cup bourbon or brandy
• crystallized ginger
• whipped cream
• + 9 more ingredients
• • 20 2-inch gingersnap cookies
  • ¼ cup unsalted butter
  • 3 ½ teaspoons unflavored gelatin
  • 6 large eggs
  • ¾ cup light brown sugar
  • 2 ¼ cups solid-pack canned pumpkin
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground nutmeg

Preheat oven to 350°F. Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened, then press onto bottom of buttered springform pan. Bake in middle of oven until edge is golden brown, about 8 minutes (watch carefully toward end of baking; crust burns easily). Cool in ...

View full recipe at Epicurious