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1
Crust: Heat oven to 325 degrees.
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2
Finely crush graham crackers.
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3
Add butter and sugar and mix until all crumbs are moist.
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4
Press into bottom and up side of a 9-inch round springform pan.
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5
Bake crust at 325 degrees for 15 minutes or until lightly browned around edges.
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6
Place on wire rack and cool completely.
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7
Filling: In small bowl, stir together apple juice and vanilla.
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8
Sprinkle gelatin over top and let stand 5 minutes.
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9
In a medium saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth.
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10
Cook over medium heat, whisking for 9 minutes or until temperature registers 140 degrees on an instant read thermometer.
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11
Continue stirring over low heat for 3 minutes more, maintaining 140 degrees.
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12
Microwave gelatin mixture for 10 seconds, until melted.
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13
Whisk into pumpkin mixture and remove from heat.
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14
Pour filling into large bowl.
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15
Place in a larger bowl filled with ice water.
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16
Stir occasionally for 12 minutes or until cooled.
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17
With electric mixer, whip cream on medium-high speed until stiff peaks form.
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18
Gently fold into cooled pumpkin mixture.
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19
Pour filling into cooled crust.
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20
Cover and refrigerate overnight.
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21
When ready to serve, run a thin knife between pan and pie.
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22
Remove side of pan, slice and serve.
