Rum Pumpkin Chiffon Pie
Pumpkin pie is great. But this year, we were in the mood for something exceptional.
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 gingersnap cookies sprinkled over the finished pie and a healthy glug of rum turned this pie into a festive showstopper.
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