(for the Crust) 

9 whole graham crackers, broken into 1-inch pieces 

3 T granulated sugar 

1/2 t ground ginger 

5 T unsalted butter, melted 

(for the Filling) 

1 T unflavored gelatin 

1/4 cup dark rum 

1 (15oz.) can unsweetened pumpkin puree 

1/3 cup packed (2 1/3 oz.) dark brown sugar 

1 t ground cinnamon 

3/4 t Salt 

1/2 cup heavy cream 

4 large egg whites 

1/3 cup (2 1/3 oz.) granulated sugar 

(for the Topping) 

1 cup heavy cream, chilled 

1 T granulated sugar 

1/2 t vanilla extract 

4 gingersnap cookies, crushed into 1/4-inch pieces

Labels: pie recipe, pumpkin pie recipe, rum pumpkin chiffon pie recipe

(for the crust)

1 1/2 cups all purpose flour, plus more for dusting

3/4 t kosher salt

3/4 cup unsalted butter, cubed and chilled

7~9 T ice water

(for the filling)

1/2 cup plus 3 T granulated sugar

4 large egg yolks

3/4 t vanilla extract

1/4 t kosher salt

1/8 t grated nutmeg

1 1/2 cups heavy cream, chilled

[how to make]

(for the crust)

*In a food processor, blend the flour and 3/4 teaspoon salt on high for 5 seconds to combine. 

*Open the lid and scatter the cubes of butter evenly across the top, reattach the lid, and pulse until the butter is about the size of peas or a little larger. 

*Drizzle in 5 tablespoons of the water through the lid while continuing to pulse. (If the mixture is still dry, drizzle in more water, adding 1 tablespoon at a time and stopping once the dough is properly moist.) 

*Set a sheet of plastic wrap on your work surface and dump the dough into the center of it. 

*Wrap it up tightly and compress the dough into a flat, smooth disk. 

*Refrigerate the disk at least 30 minutes, or up to 2 days.

*Remove the chilled dough from the fridge. On a lightly floured work surface, quickly roll the dough out into an even 13-inch round, making sure to occasionally turn, flip and lightly dust the dough and rolling pin as you go. 

*Carefully transfer the crust to a 9-inch glass pie plate, making sure not to stretch it as you nestle it into the corners of the plate.

*Using scissors, trim away the rough edges of the dough and tuck the remaining overhang under itself to create a thicker edge that rests on the rim of the pan. 

*Crimp the edges using your fingertips or the tines of a fork, then place the entire plate in the freezer for another 30 minutes to harden.

*Heat the oven to 425 degrees and position a rack in the center of the oven. 

*Remove the crust from the freezer and place a sheet of parchment on top of the pie crust, making sure it extends far beyond the edges of the pie, and top the paper with pie weights or uncooked beans. 

*Bake for 30 minutes before removing the weights and parchment, and then bake for another 12 to 15 minutes until the bottom is light golden brown. 

*Transfer the pie crust in its pie plate to a wire rack to cool completely, at least 30 minutes.

(for the filling)

*While the pie crust cools, heat the oven to 300 degrees. 

*In a stand mixer fitted with a whisk attachment, add 1/2 cup granulated sugar, egg yolks, vanilla bean paste, salt and nutmeg, and beat on high speed for 3 minutes, stopping to scrape down the sides and bottom of the bowl halfway through. The mixture will be very pale and have a marshmallow-like consistency. 

*Reduce the speed to medium, and with the mixer still running, slowly drizzle in the heavy cream, beating until completely combined.

*Pour the mixture into the cooled crust and bake until the pie is set around the edges and jiggly in the center, 40 to 50 minutes. 

*Remove from the oven and allow to cool at least 20 minutes before placing in the fridge, uncovered, to chill overnight (or at least 4 hours, or up to 2 days).

*When ready to serve, heat the oven to broil and place a rack 3 to 4 inches away from the heat source. 

*Remove the pie from the fridge and using a sheet of aluminum foil and a pair of scissors, cut a hole out of the center of the foil to create a frame that will expose the filling of the pie but covers the crust. 

*Sprinkle the remaining 3 tablespoons granulated sugar over the filling, and place the pie directly under the broiler for 3 to 6 minutes, watching closely and rotating the pan and foil as needed, until the sugar begins to bubble and burn all over.

*Remove from the oven, allow 3 to 5 minutes to cool so the sugar can harden. 

*Slice and serve immediately, before the sugar softens. 

-makes 8-

Note: I used the recipe from "The New York Times".

Labels: creme brulee pie recipe, pie recipe