Pumpkin Chiffon Tart

Preheat oven to 350ºF. Grease a 7-inch springform pan.

To prepare crust, combine graham cracker crumbs and melted butter in a small bowl. Mix until a moist yet crumbly mixture forms. Firmly press the mixture into the bottom and sides of the prepared pan. Bake for 10 minutes. Let cool completely on a wire rack.

To prepare filling, sprinkle gelatin powder in water. Let stand for 5 minutes. Microwave 10 to 20 seconds on high until mixture is liquidy and gelatin dissolves. Let cool slightly.

In a food processor, mix pumpkin, brown sugar, cinnamon, ginger and salt until completely smooth. Transfer pumpkin mixture to a bowl with gelatin mixture and heavy cream. Stir to combine.

In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add sugar and continue beating until stiff peaks form. Fold meringue in the pumpkin mixture, half at a time, until just incorporated.

Pour batter into the cool crust and smooth the top. Refrigerate the tart until set, at least 3 hours, or preferably overnight.

Before serving, prepare the topping. Whip = heavy cream and sugar until firm. Top the tart with the whipped cream and nuts.