Rum Pumpkin Chiffon Pie

Steps

Crust

1. 1

   Adjust oven rack to middle position and heat oven to 325 °F (160 °C).

2. 2

   Process graham cracker pieces, 3 tablespoons sugar, and ginger in food processor until finely ground, about 30 seconds.

   Start 30-second timer
3. 3

   Add melted butter and pulse until combined, about 8 pulses.

4. 4

   Transfer crumbs to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate.

5. 5

   Bake until crust is fragrant and beginning to brown, 14 to 16 minutes.

   Start 16-minute timer
6. 6

   Let crust cool completely on wire rack, about 30 minutes.

   Start 30-minute timer

Filling

7. 7

   Sprinkle gelatin over rum in large bowl and let sit until gelatin softens, about 5 minutes.

   Start 5-minute timer
8. 8

   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.)

   Start 30-second timer
9. 9

   Meanwhile, microwave pumpkin until heated to 110 degrees, 30 to 60 seconds.

   Start 1-minute timer
10. 10

    Process pumpkin, brown sugar, cinnamon, and salt in food processor until completely smooth, about 1 minute.

    Start 1-minute timer
11. 11

    Scrape down sides of bowl and process until no streaks remain, 10 to 15 seconds.

    Start 15-second timer
12. 12

    Transfer pumpkin mixture to bowl with gelatin mixture and stir to combine. Stir in 1/2 cup heavy cream.

13. 13

    Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute.

    Start 1-minute timer
14. 14

    Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.

    Start 1-minute timer
15. 15

    Gradually add 1/3 cup granulated sugar and whip until glossy, stiff peaks form, 2 to 3 minutes.

    Start 3-minute timer
16. 16

    Whisk one-third of meringue into pumpkin mixture until smooth.

17. 17

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

18. 18

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

19. 19

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

    Start 4-hour timer

Topping

20. 20

    Using stand mixer fitted with whisk, whip 1 cup chilled heavy cream, 1 tablespoon sugar, and vanilla on medium-low speed until foamy, about 1 minute.

    Start 1-minute timer
21. 21

    Increase speed to high and whip until soft peaks form, 1 to 3 minutes.

    Start 3-minute timer
22. 22

    Spread whipped cream evenly over pie, following domed contours.

23. 23

    Sprinkle gingersnap pieces over top. Serve.