Ingredients
4 tablespoons unsalted butter, melted, plus more for pan
45 gingersnaps (12 ounces)
Kosher salt
2/3 cup sweet Marsala or other sweet fortified wine
1 tablespoon gelatin (from two 1/4-ounce packets)
1 can (29 ounces) pure pumpkin puree
8 ounces cream cheese, room temperature
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 1/4 cups heavy cream
1 1/4 cups plus 1 tablespoon sugar
Preparation
Preheat oven to 325 degrees. Brush a 9-inch springform pan with butter.
In a food processor, pulse cookies with 1/4 teaspoon salt until finely ground. With motor running, slowly add butter. Transfer mixture to springform pan, pressing it evenly into bottom and three-quarters of the way up sides. Bake until darkened slightly and set, 10 to 12 minutes (crust will become hard and crisp as it cools). Let cool completely on a wire rack.
Whisk together 1/3 cup wine and gelatin in a small heatproof bowl. Let stand until softened, about 3 minutes. Bring remaining 1/3 cup wine to a simmer in a small saucepan. Pour over gelatin, stirring until dissolved. In a food processor, combine gelatin mixture, pumpkin, cream cheese, 3/4 teaspoon salt, cinnamon, ginger, and cloves. Puree until smooth. Transfer to a large bowl.
In another large bowl, combine 1 3/4 cups cream and 1 1/4 cups sugar; whisk until soft peaks form. Stir half of whipped cream into pumpkin mixture, then gently fold in remaining whipped cream with a rubber spatula (do not overmix). Pour filling into cooled crust, smoothing top with a spatula. Refrigerate until set and cold, at least 8 hours.
Run a thin-bladed knife between crust and sides of pan to loosen, then unlock and remove sides of pan. Transfer pie to a cake plate. In a large, cold bowl, whisk remaining 1 1/2 cups cream with remaining 1 tablespoon sugar until soft peaks form. Serve pie, with whipped cream.
