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Ingredients

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Directions

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  • To make crust: Combine cookie crumbs and melted butter in a small bowl and stir until the cookie crumbs are evenly moistened. Press the crumb mixture evenly into a 9-inch pie plate, making sure the crust goes all the way up the sides. Freeze for at least 2 hours.

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  • Pour the apple cider into a small bowl and sprinkle the gelatin on top. Set aside.

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  • In a large saucepan over medium heat add the brown sugar, pumpkin pie spice, kosher salt, milk, egg yolks, and pumpkin. Whisk this mixture continuously over medium heat for about 10 minutes; do not let it some to a simmer or boil. Remove the pan from the heat and stir in the cider mixture, whisking until the gelatin has completely dissolved.

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  • Pour the mixture into a large bowl and allow to cool to room temperature for about 15 minutes. Then place it in the refrigerator until chilled, about 1 hour.

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  • Using an electric mixer, beat the egg whites and confectioners' sugar until stiff peaks form. Stir ¼ of the egg whites into the chilled pumpkin mixture. Then, use a spatula to gently fold in the remaining egg whites just until white streaks are no longer visible.

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  • Pour the pie filling into the frozen crust and refrigerate for at least four hours, or until the filling is set.

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  • To make the topping: Whip together the confectioners' sugar and cream until soft peaks form. Spread the cream on top of the chilled pie. Slice and serve immediately.

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