Rum Pumpkin Chiffon Pie
"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..."
INGREDIENTS
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whole graham crackers
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unflavored gelatin
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heavy cream
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granulated sugar
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dark rum
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granulated sugar
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ground ginger
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pumpkin puree
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vanilla extract
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unsalted butter
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dark brown sugar
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gingersnap cookie
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ground cinnamon
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Salt
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heavy cream
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large egg white
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granulated sugar
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9 whole graham crackers, broken into 1-inch pieces
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3 tablespoons granulated sugar
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1/2 teaspoon ground ginger
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5 tablespoons unsalted butter, melted
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1 tablespoon unflavored gelatin
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1/4 cup dark rum
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1 (15-ounce) can unsweetened pumpkin puree
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1/3 cup packed (2 1/3 ounces) dark brown sugar
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1 teaspoon ground cinnamon
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3/4 teaspoon Salt
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1/2 cup heavy cream
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4 large egg whites
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1/3 cup (2 1/3 ounces) granulated sugar
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1 cup heavy cream, chilled
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1 tablespoon granulated sugar
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1/2 teaspoon vanilla extract
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4 gingersnap cookies, crushed into 1/4-inch pieces
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