Unlike dense pumpkin custard pies, this creamy pumpkin pie has a light and airy texture from the careful incorporation of stiffly beaten egg whites. It also has a lovely gingersnap crust that perfectly matches the flavor of its spiced pumpkin filling.

Pumpkin Souffle Cheese Pie

1 pound gingersnap cookies, ground into fine crumbs
1/4 cup ground almond

1/4 cup powdered sugar
1/8 teaspoon salt

4 tablespoons butter, melted
1 (8-ounce) packages cream cheese, softened
3/4 cup firmlyh packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 1/2 tablespoons brandy
1 1/2 tablespoons pure maple syrup
1 (15-ounce) can pumpkin puree
4 large eggs - divided use
2/3 cup heavy cream

1. Combine gingersnap crumbs, ground almonds, powdered sugar, salt and melted butter, mixing well. Divided mixture evenly between 2 (9-inch) pie plates and press onto bottom and sides. Set aside.
2. Combine softened cream cheese, dark brown sugar, and sugar; beat until light and fluffy. Add ginger, cloves, cinnamon, nutmeg, vanilla, brandy, maple syrup, pumpkin, 4 egg yolks, and cream; mix well.
3. Beat egg whites until stiff. Fold into the cream cheese mixture.
4. Pour the cream cheese mixture evenly into the crusts then bake for 45 minutes.

Makes 8 servings.