Rum Pumpkin Chiffon Pie

Instructions

for the crust

Adjust oven rack to middle position and heat oven to 325 degrees. Process 132 grams graham crackers (9 whole crackers), broken into 1-inch pieces; 27 grams (3 tablespoons) granulated sugar; and ½ teaspoon ground ginger in food processor until finely ground, about 30 seconds. Add 71 grams (5 tablespoons) melted unsalted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 14 to 16 minutes. Let crust cool completely on wire rack, about 30 minutes.

for the filling

Sprinkle 1 tablespoon unflavored gelatin over 60 grams (¼ cup) dark rum in large bowl and let sit until gelatin softens, about 5 minutes. 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.)
Meanwhile, microwave 1 can unsweetened pumpkin puree in bowl until heated to 110 degrees, 30 to 60 seconds. Process pumpkin, 66 grams (⅓ cup packed) dark brown sugar, 1 teaspoon ground cinnamon, and ¾ teaspoon table salt in food processor until completely smooth, about 1 minute. Scrape down sides of bowl and process until no streaks remain, 10 to 15 seconds. Transfer pumpkin mixture to bowl with gelatin mixture and stir to combine. Stir in ½ cup heavy cream.
Using stand mixer fitted with whisk, whip 4 large egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add 66 grams (⅓ cup) granulated sugar and whip until glossy, stiff peaks form, 2 to 3 minutes. Whisk one-third of meringue into pumpkin mixture until smooth. Using silicone spatula, fold remaining meringue into pumpkin mixture until only few white streaks remain.
Spoon filling into center of cooled crust. Gently spread filling to edges of crust, leaving mounded dome in center. Refrigerate pie for at least 4 hours or up to 24 hours.

for the topping

Using stand mixer fitted with whisk, whip 231 grams (1 cup) chilled heavy cream, 1 tablespoon granulated sugar, and ½ teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread whipped cream evenly over pie, following domed contours. Sprinkle 28 grams gingersnap cookies (about 4 cookies), crushed into ¼-inch pieces, over top. Serve.
1. 7.Enjoy!
   

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