Persimmon Chiffon Pie with a Gingersnap Crust

Name: Persimmon Chiffon Pie with a Gingersnap Crust
Ingredients: 1 1/2 cup fine gingersnap crumbs; 1 pinch salt; 6 tablespoons unsalted butter, melted and cooled, plus more for the pan; 1/4 teaspoon ground cinnamon; 1/4 cup sugar; 1 envelope unflavored gelatin; 3 large eggs, separated; 1 cup sugar; 1 1/4 cup persimmon pulp; 1/2 cup whole milk; 1/2 teaspoon salt; 3/4 teaspoons ground cinnamon, plus more for garnish; 3/4 teaspoons freshly ground nutmeg; 1/2 teaspoon ground ginger; 1/2 cup heavy cream, plus more for whipping

Persimmon Chiffon Pie with a Gingersnap Crust was pinched from <a href="http://food52.com/recipes/2557-persimmon-chiffon-pie-with-a-gingersnap-crust?from_related=1" target="_blank">food52.com.</a>

INGREDIENTS

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1 1/2 cup fine gingersnap crumbs

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1 pinch salt

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6 tablespoons unsalted butter, melted and cooled, plus more for the pan

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1/4 teaspoon ground cinnamon

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1/4 cup sugar

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1 envelope unflavored gelatin

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3 large eggs, separated

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1 cup sugar

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1 1/4 cup persimmon pulp

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1/2 cup whole milk

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1/2 teaspoon salt

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3/4 teaspoons ground cinnamon, plus more for garnish

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3/4 teaspoons freshly ground nutmeg

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1/2 teaspoon ground ginger

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1/2 cup heavy cream, plus more for whipping

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