If you are looking for a special pie for the holidays, this is it – a light pumpkin pie with beaten egg whites folded into the pumpkin custard, spiked with rum, set in a gingersnap cookie crust, and covered with whipped cream.
The recipe is adapted from one from my friend Heidi who pulled a recipe from the Boston Globe a few years ago. And as they say in New England, it’s wicked good.
The recipe is adapted from one from my friend Heidi who pulled a recipe from the Boston Globe a few years ago. And as they say in New England, it’s wicked good.
Chiffon Pumpkin Pie Recipe
Ingredients:
Crust:- 2 cups finely ground gingersnap cookie crumbs (from about 10 ounces of gingersnaps)
- 1/3 cup sugar
- 6 Tbsp butter, melted
- 1 envelope gelatin
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup milk
- 3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites)
- 2 Tbsp rum (note original recipe called for 1/2 cup of rum, but I and several others think it's a bit much)
- 1/4 cup granulated sugar
- 1 3/4 cups pumpkin purée (one 15-ounce can of pumpkin purée)
- 1/2 cup heavy cream, softly whipped (for topping)
- Extra crushed gingersnaps (for garnish)
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