Skip to main content

Weekend Recipe: Rum Pumpkin Chiffon Pie

Support Provided By
Rum Pumpkin Chiffon Pie
Photo: Courtesy of Cook's Country

Crunchy gingersnap cookies sprinkled over the finished pie and a healthy glug of rum turned this pie from Cook'sCountry into a festive showstopper.

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.

Rum Pumpkin Chiffon Pie
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

Crust:
9 whole graham crackers, broken into 1-inch pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
5 tablespoons unsalted butter, melted

Filling:
1 tablespoon unflavored gelatin
1/4 cup dark rum
1 (15-ounce) can unsweetened pumpkin puree
1/3 cup packed (2 1/3 ounces) 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) granulated sugar

Topping:
1 cup heavy cream, chilled
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
4 gingersnap cookies, crushed into 1/4-inch pieces

INSTRUCTIONS

1. 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.

2. 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.)

3. 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.

4. 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.

5. 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.

6. 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.

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!

Support Provided By
Read More
A black and white photo of an adult dressed as the easter bunny with a giant costumed head, holding a little girl on their left who gives it a kiss on the cheek and, with his right arm, holding a little boy who brings his hands to his eyes as though wiping away tears.

Behold the Bunnies and Bonnets of L.A.'s Past Easter Celebrations

The onset of the spring season heralds the arrival of fragrant flowers in bloom — and all the critters that enjoy them, including the Easter bunny and families who anticipate his arrival with egg hunts, parades and questionable fashion choices.
A black and white image of an elephant holding a broom with its trunk. A man is seen near the elephant, walking towards the animal.

Lions and Tigers and Cameras! How the Movies Gave Los Angeles a Zoo

The early days of the movies in Los Angeles inadvertently allowed visitors to experience the largest collection of animals in the western United States. When animals weren't appearing in a movie, they were rented out to other film companies, performed for studio visitors, or in the case of filmmaker William Selig's collection — an opportunity to create one of Los Angeles' first zoos.
A vertical, black and white portrait of a blonde woman wearing a sparkly four-leaf clover costume as she holds her arms out and extends a leg as though in a curtsy.

Irish for a Day: L.A.'s History of 'Going Green' on St. Patrick's Day

Whether it was a parade, dance, tea party, home celebration or just enjoying a good ol' wee dram of whisky, here's a photo essay of how Los Angeles donned its green apparel to celebrate St. Patrick's Day and embrace the luck o' the Irish over the years.