Rum Pumpkin Chiffon Pie

Name: Rum Pumpkin Chiffon Pie
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

Desserts or Baked Goods
Make Ahead
Dessert Pies
Holiday
Thanksgiving

By Katie Leaird ･ Appears in Cook's Country October/November 2016

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

A cookbook recipe exclusively for All-Access members from The Perfect Pie

SERVES 8 to 10

TIME 1¼ hours, plus 30 minutes cooling and 4 hours chilling

A cookbook recipe exclusively for All-Access members from The Perfect Pie

Why This Recipe Works

This is a members' feature.