Rum Pumpkin Chiffon Pie

Name: Rum Pumpkin Chiffon Pie
Yield: Serves 8 to 10
Ingredients: 9 , whole graham crackers, broken into 1-inch pieces; 3 tablespoons, granulated sugar; 1/2 teaspoon, ground ginger; 5 tablespoons, unsalted butter, melted; 1 tablespoon, unflavored gelatin; 1/4 cup, dark rum; 1 (15-ounce; 425 grams) can unsweetened, pumpkin puree; 1/3 cup packed (2 1/3 ounces; 66 grams), dark brown sugar; 1 teaspoon, ground cinnamon; 3/4 teaspoon, Salt; 1/2 cup, heavy cream; 4 , large egg whites; 1/3 cup (2 1/3 ounces; 66 grams), granulated sugar; 1 cup, heavy cream, chilled; 1 tablespoon, granulated sugar; 1/2 teaspoon, vanilla extract; 4 , gingersnap cookies, crushed into 1/4-inch pieces

104 comments

By Katie Leaird

Appears in Cook's Country October/November 2016

Desserts or Baked Goods

Pumpkin pie is great. But this year, we were in the mood for something exceptional.

SERVES8 to 10

TIME1¼ hours, plus 30 minutes cooling and 4 hours chilling

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...

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