Spiced Pumpkin Chiffon Pie

By cuznvin

Ingredients

• 1 pre-baked 10” pie crust
• 1 cup heavy cream
• 3 ” piece fresh ginger, unpeeled, sliced thinly and roughly chopped
• 3 large eggs, separated
• 2 cups (or 1 15-oz. can) pumpkin puree
• 2 tsp. cornstarch, sifted
• 1/3 cup dark brown sugar, no lumps
• 1/3 cup sugar
• 1 teaspoon salt
• 3/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1 tsp. vanilla extract
• 1 Tablespoon Dark Rum
• 1/4 teaspoon cream of tartar

Preparation

Step 1

Position 2 racks in the bottom and middle of oven. Preheat oven to 325°F. Place a roasting pan, filled halfway with hot water, on the bottom rack of the oven (this will add to a gentle baking environment for the pie and help to prevent cracking).
2. In a small saucepan, combine the cream and fresh ginger. Bring to scalding over medium heat. Remove from heat, cover, and let steep for twenty minutes.
3. Meanwhile, in a medium mixing bowl, whisk together the egg yolks, pumpkin, cornstarch, sugars, salt, spices, vanilla and rum. Pour the hot ginger cream into the pumpkin mixture, and whisk until combined. Strain the mixture into a large mixing bowl and set aside.
5. In the bowl of a kitchenaide, fitted with the whip attachment, whip the reserved egg whites with the cream of tartar until stiff, but not dry, peaks. Briskly whisk 1/3 of egg whites into pumpkin mixture to lighten the batter. Gently fold in the remaining egg whites until no meringue is visible.
6. Pour the pumpkin custard into the prebaked pie shell and bake for 60 minutes, or until just barely set.