Pumpkin Chiffon Pie with a Double-Chocolate Crust

You can find this and many more recipes of mine at http://sallycooks.com!preheat the oven to 350 degreesbutter a 9 inch pie platepulse chocolate wafers, sugar and melted butter until combined in a food processor or blenderpress the crumb mixture into the bottom and up the side of the prepared platebake until set, 15 to 20 minutes, then transfer to a rack to coolcombine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30 second intervals, stirring after each, until smoothpour into the crust and spread over the bottom and up the side; set aside until the chocolate setssprinkle gelatin over 3 tablespoons water in a large bowl and let sit for 5 minutescombine milk, 2/3 cup sugar, egg yolks, pumpkin, 1 teaspoon bourbon, 1 teaspoon vanilla, 1 teaspoon cinnamon, ginger and salt in a medium saucepancook over medium low heat, stirring, until the mixture bubbles, 6 to 8 minutesadd gelatin into milk mixture and whisk until combined, allow to coolbeat 3/4 cup heavy cream in a bowl with a mixer until soft peaks form and fold whipped cream into the cooled pumpkin mixture, then pour into the prepared crustrefrigerate until firm, at least 3 hours or overnightbeat the remaining 1 cup heavy cream, 1 teaspoon bourbon, 1 teaspoon vanilla, 1 teaspoon cinnamon and 1/4 cup sugar until stiff peaks formspread on top of the pie