Pumpkin Chiffon Pie
Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin pie—in fact, it's even better.
If you'd like to make fresh pumpkin puree, place the halved, seeded sugar pumpkin remaining from the garnish on a rimmed baking sheet, cut sides down. Roast in a 400-degree oven until soft, about fifty minutes. Scoop flesh from skin, and puree until smooth.