11/24/2021
Rum Pumpkin Chiffon Pie
(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
[how to make]
(for the Crust)
*Adjust oven rack to middle position and heat oven to 325 degrees.
*Process graham cracker pieces, sugar, and ginger in food processor until finely ground, about 30 seconds.
*Add melted butter and pulse until combined, about 8 pulses.
*Transfer crumbs to 9-inch pie plate.
*Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate.
*Bake until crust is fragrant and beginning to brown, 14 to 16 minutes.
*Let crust cool completely on wire rack, about 30 minutes.
(for the Filling)
*Sprinkle gelatin over rum in large bowl and let sit until gelatin softens, about 5 minutes.
*Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds.
*Let cool until slightly warm, about 110 degrees. (It will be syrupy.)
*Meanwhile, microwave pumpkin until heated to 110 degrees, 30 to 60 seconds.
*Process pumpkin, brown sugar, cinnamon, and salt in food processor until completely smooth, about 1 minute.
*Scrape down sides of bowl and process until no streaks remain, 10 to 15 seconds.
*Transfer pumpkin mixture to bowl with gelatin mixture and stir to combine. Stir in cream.
*Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute.
*Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.
*Gradually add granulated sugar and whip until glossy, stiff peaks form, 2 to 3 minutes.
*Whisk one-third of meringue into pumpkin mixture until smooth.
*Using rubber spatula, fold remaining meringue into pumpkin mixture until only few white streaks remain.
*Spoon filling into center of cooled crust.
*Gently spread filling to edges of crust, leaving mounded dome in center. *Refrigerate pie for at least 4 hours or up to 24 hours.
(for the Topping)
*Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute.
*Increase speed to high and whip until soft peaks form, 1 to 3 minutes. *Spread whipped cream evenly over pie, following domed contours. *Sprinkle gingersnap pieces over top. Serve.
-makes 8 to 10-
Note: I used the recipe from "Cook's Country".
Labels: pie recipe, pumpkin pie recipe, rum pumpkin chiffon pie recipe
