Rum Pumpkin Chiffon Pie
PUBLISHED OCTOBER/NOVEMBER 2016
Pumpkin pie is great. But this year, we were in the mood for something exceptional.
WHY THIS RECIPE WORKS
To make this light, airy, boozy pumpkin pie truly foolproof, we took out the cooked egg custard step usually included in chiffon recipes. Instead, we just whipped up a meringue and folded it into a smooth (thanks to the food processor) mixt...