Favoreats
Favoreats LLC
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INGREDIENTS
2 cups
finely ground gingersnap cookie crumbs (from about 10 ounces of gingersnaps)
1/3 cup
sugar
6 tbsp
butter, melted
1
envelope gelatin
1/2 cup
brown sugar
1/2 tsp
salt
1/2 tsp
ground nutmeg
1/2 tsp
ground ginger
1/2 tsp
ground cinnamon
1/2 cup
milk
3
eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites)
2 tbsp
rum (note original recipe called for 1/2 cup of rum, but I and several others think it's a bit much)
1/4 cup
granulated sugar
1 3/4 cups
pumpkin purée (one 15-ounce can of pumpkin purée)
1/2 cup
heavy cream, softly whipped (for topping)
Extra crushed gingersnaps (for garnish)