Persimmon Chiffon Pie with a Gingersnap Crust

Name: Persimmon Chiffon Pie with a Gingersnap Crust
Ingredients: For the crust; 1 1/2 cups fine gingersnap crumbs; 1 pinch salt; 6 tablespoons unsalted butter, melted and cooled, plus more for the pan; 1/4 teaspoon ground cinnamon; 1/4 cup sugar; For the filling; 1 envelope unflavored gelatin; 3 large eggs, separated; 1 cup sugar; 1 1/4 cups persimmon pulp; 1/2 cup whole milk; 1/2 teaspoon salt; 3/4 teaspoon ground cinnamon, plus more for garnish; 3/4 teaspoon freshly ground nutmeg; 1/2 teaspoon ground ginger; 1/2 cup heavy cream, plus more for whipping