Pumpkin Icebox Pie with Pistachio-Gingersnap Crust
INGREDIENTS
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1 Recipe Pistachio-Gingersnap Crust
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2 envelopes unflavored gelatin
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2 tablespoons water
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1 29 ounce can pumpkin
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1/2 of an 8-ounce package cream cheese, softened
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1 12 ounce can evaporated milk
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1 1/2 cups packed brown sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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Dash ground cloves
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1 cup whipping cream
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2 tablespoons powdered sugar
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1/2 cup salted pistachio nuts, chopped
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Pistachio-Gingersnap Crust Ingredients:
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8 ounces broken gingersnap cookies
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1/2 cup salted pistachio nuts
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1 tablespoon packed brown sugar
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6 tablespoons butter, melted
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