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".