Rum Pumpkin Chiffon Pie

From Cook's Country | October/November 2016

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) mixture of pumpkin, sugar, and cinnamon. Crunchy… read more

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) mixture of pumpkin, sugar, and cinnamon. Crunchy gingersnap cookies sprinkled over the finished pie and a healthy glug of rum turned this pie into a festive showstopper.

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Serves 8 to 10

If you prefer to use pasteurized egg whites in the filling, use ½ cup and increase the whipping time in step 4 to 5 to 6 minutes. For a well-mounded pie, be sure to fully whip the egg whites to glossy, stiff peaks in step 4. Plan ahead: This pie needs to be chilled for at least 4 hours before serving.

Ingredients

Detail sfs rum pumpkin chiffon pie 26
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