Bourbon Pumpkin Chiffon Pie

Updated at: Wed, 16 Aug 2023 14:47:07 GMT

Step 1

Heat oven to 325, adjust rack to middle

Step 2

Process graham crackers, sugar, and ginger in food processor, until finely ground. About 30 sec. Add melted butter and pulse until combined.

Step 3

Transfer to a 9 in pie plate and press into sides and bottom.

Step 4

Bake until crust is fragrant and beginning to brown. 14-16 min. Let cool

Step 5

Sprinkle gelatin over rum in a large bowl, let sit until gelatin softens (5 min)

Step 6

Microwave until mixture is bubbling around the edges and the gelatin dissolves (30 sec). Let cool until slightly cooled about 110 degrees. Will be syrupy.

Step 7

Microwave pumpkin until 110 degrees (30-60 sec). Process pumpkin, brown sugar, cinnamon, and salt in food processor until finely ground (~1 min). Scrape down sides and process until no streaks remain.

Step 8

Transfer pumpkin mixture to gelatin mixture and stir to combine. Stir in cream

Step 9

Using stand mixer fitted with whisk. Whip egg whites on medium-low speed until foamy (1 min). Increase speed to medium-high and whip whites to soft, billowy mounds ( 1 min). Gradually add sugar and whip until glossy stiff peaks form (2-3 min).

Step 10

Whisk 1/3 of meringue into pumpkin mixture until smooth.

Step 11

Using rubber spatula, fold remaining meringue into pumpkin mixture until only a few white streaks remain.

Step 12

Spoon filling into center of cooled crust. Gently spread filling to edges of crust, leaving mounded dome in center.

Step 13

Refigerate pie for at least 4 hours or up to 24 hours.

Step 14

Using a stand mixer fitted with a whisk, whip cream, sugar and vanilla on medium-low speed until foamy (1 min). in crease speed to high and whip until soft peaks form (1-3 min).

Step 15

Spread over pie, following dome contours. Sprinkle gingersnap pieces over top.

0 liked

0 disliked