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Prep 25 mins
Cook 0 mins
Not sure where mom got this recipe, but it is a staple on our Thanksgiving day table...now that I'm old(er) I get to make the pies and this is one of the 3 I bring every year. It was my first pie, so I promise it's a pretty easy pie, even for beginners. I'm not really a fan of traditional pumpkin pie, but I like this no-bake version, it's sort of a pumpkin chiffon type of pie. I serve it with very LIGHTLY sweetened fresh whip cream. I don't have much call for Drambuie, so I buy one of the little airline bottles from the liquor store (which is exactly 1/4 cup). Please give it a try and I hope you enjoy!! (Time listed does not involve pie crust or chilling time)
- 1 (9 inch) pie crusts, baked and cooled (or 10-inch tart crust)
- 4 teaspoons unflavored gelatin (Knox is a good way to go)
- 1⁄4 cup drambuie (1 "airline" bottle)
- 1 1⁄2 cups canned pumpkin (NOT pumpkin pie filling, but actual canned pumpkin)
- 1⁄2 cup heavy cream (hey, it's the holidays... use the heavy cream!)
- 1⁄2 cup sugar
- 3 egg yolks, lightly beaten
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon nutmeg, freshly ground
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon salt
- 4 egg whites
- 1⁄3 cup sugar
- 1 pinch cream of tartar
- Pie Crust:.
- Pre-bake your favorite 9" pie crust or a 10" tart crust and cool (heck, use a bought crust if you like).
- In a small bowl sprinkle gelatin over Drambuie to soften for 5 minutes and stir the mixture over hot water (or in the microwave) just until gelatin is dissovled.
- In a heavy saucepan combine the rest of the ingredients (EXCEPT the chiffon ingredients) and cook over moderately low heat stirring constantly with a wooden spoon or spatula for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture and let cool.
- In a large bowl beat 4 egg whites with a pinch of cream of tartar and beat until they hold soft peaks. Beat in 1/3 cup sugar a little at a time, beating until the meringue holds stiff peaks and fold the meringue into the pumpkin mixture.
- Pour the filling in the pie shell and chill the pie, covered for at least 6 hours or overnight.
- Serve with lightly sweetned whipped cream.