If you read yesterday’s blog post, I shared a delicious appetizer recipe from one of my favorite cookbooks that’s perfect to serve for family and friends during the fall season. Today, I’m sharing another favorite…let’s talk dessert!
Thanksgiving desserts are pretty standard – pumpkin pie being one of them. An alternative to this traditional confection is a creamy, light, and decadent no-bake pumpkin chiffon pie! I found this recipe from one of my cookbooks named, ‘The Year of Cozy’ by author, Adrianna Adarme. Not only is Adrianna an author and recipe developer, she also is a blogger and her site A Cozy Kitchen is a place for people to find delicious, comforting recipes and entertaining anecdote about her daily life. Similar to the cookbook I talked about yesterday, this cookbook is broken out by seasons as well…love that! Not only are there recipes, but you will find DIY craft ideas and a ‘Live’ section that features ideas of things you can do in your everyday life.
For a tasty treat during the fall, this pumpkin chiffon pie is anything but ordinary. One bite and you’ll taste the sweet flavors of autumn. The flavorful custard base is so light and billowy and gingersnap cookie crust brings out the crunch – ‘it’s a scrumptious combo! For an extra bite, I used Trader Joe’s ‘Triple Ginger Snaps’ to make the crust for this chiffon pie.
Why not mix it up this year? Whether you’re making a dessert for the holidays or to serve to friends for a fall gathering, give this easy alternative to the classic pumpkin pie recipe a try!
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- CRUST
- 2 cups gingersnap crumbs (from about 30 cookies) I used Trader Joe's Triple Ginger Snap Cookies
- ¼ tsp salt
- ¼ cup unsalted butter, melted
- FILLING
- 3 tbsp dark rum
- 2 tsp unflavored powdered gelatin
- 1 cup pumpkin puree
- ⅓ cup heavy cream
- ⅓ cup + ¼ cup sugar
- 2 large eggs, separated
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground allspice
- ¼ tsp salt
- Freshly whipped cream
- To make the crust: Preheat the oven to 350 degrees. Place the crumbs and salt in a medium bowl. Pour in the butter and mix until the gingersnap crumbs are moist. Transfer to a 9" pie dish and press the crumbs firmly and evenly until they line the bottom and sides of the dish. Bake until slightly darker in color and firm to the touch, about 8 to 10 minutes. Allow the crust to cool completely before adding the filling.
- To make the filling: Pour the rum into a small bowl. SPrinkle the gelatin atop the rum and set aside.
- In a medium saucepan over medium-low heat, add the pumpkin, heavy cream, ⅓ cup sugar, 2 egg yolks, cinnamon, ginger, nutmeg, allspice, and salt. Cook the mixture, stirring, until it reaches a temperature of 175F. Transfer the pumpkin mixture to a medium bowl and stir in the rum and gelatin. Set aside to cool.
- Meanwhile, in the metal bowl of a stand mixer, beat the 2 egg whites until they begin to hold peaks. With the beaters still going, sprinkle in the remaining ¼ cup sugar and continue beating until stiff peaks form.
- Gently fold the egg white into the cooled pumpkin mixture. Add dthe pie filling to the gingersnap pie shell and transfer to the fridge to set for 5 hours. Serve with a topping of freshly whipped cream and garnish with gingersnap cookie crumbs or a dusting of ground cinnamon.
-Photos by Rose Angel Lopez
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