Rum Pumpkin Chiffon Pie

Meanwhile, microwave the pumpkin purée in a bowl until heated to 110 degrees, 30 seconds to 1 minute. Transfer the warm pumpkin to a food processor and add the brown sugar, cinnamon, and salt. Process until completely smooth, about 1 minute. Scrape down the sides of the bowl and process again until no streaks remain, 10 to 15 seconds. Transfer the pumpkin mixture to the bowl with the gelatin mixture, stir to combine. Stir in cream.

Using a stand mixer fitted with whisk attachment, whip the egg whites on medium-low speed until they are foamy, about 1 minute. Increase the speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add the granulated sugar and whip until glossy, stiff peaks form, 2 to 3 minutes. Whisk one-third of the meringue into pumpkin mixture until smooth. Using a rubber spatula, fold the remaining meringue into the pumpkin mixture until only few white streaks remain.

Spoon the filling into the center of crust. Gently spread filling to edges of crust, leaving a mounded dome in the center. Refrigerate pie for at least 4 hours or up to 24 hours. When ready to serve, spread whipped cream evenly over the pie, following domed contours. Sprinkle gingersnaps over top. Serve.

Reprinted with permission from The Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes, and More Copyright 2019 by America’s Test Kitchen. Published by America’s Test Kitchen.