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1
Preheat oven to 350F.
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2
Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened, then press onto bottom of buttered springform pan.
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3
Bake in middle of oven until edge is golden brown, about 8 minutes (watch carefully toward end of baking; crust burns easily).
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4
Cool in pan on a rack.
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5
Sprinkle gelatin over bourbon in a small bowl and let soften.
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6
Beat together yolks and brown sugar with an electric mixer at high speed until thick and pale, 3 to 5 minutes.
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7
Reduce speed to moderate and mix in pumpkin, spices, and salt.
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8
Transfer pumpkin mixture to a 4-quart heavy saucepan and cook over moderate heat, stirring constantly, until it registers160F on a candy or instant-read thermometer, about 6 minutes.
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9
Remove pan from heat and immediately add gelatin mixture, stirring until dissolved.
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10
Transfer to a large metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until the consistency of raw egg whites, about 15 minutes.
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11
Beat egg whites with cleaned beaters at high speed until frothy, then gradually add granulated sugar, beating until whites hold stiff, glossy peaks.
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12
Fold into pumpkin mixture gently but thoroughly.
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13
Beat cream in another bowl with cleaned beaters until it just holds stiff peaks, then fold into pumpkin mixture gently but thoroughly.
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14
Pour filling into springform pan, smoothing top, and chill, uncovered, 1 hour.
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15
Cover and chill until set, at least 3 hours.
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16
Before serving, run a thin knife around edge of pan and remove side.
