Rum Pumpkin Chiffon Pie

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Appears in Cook's Country October/November 2016

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

SERVES 8 to 10

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

Rum Pumpkin Chiffon Pie

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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