Sheila's No-Bake Drambuie Pumpkin Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 inch) pie crusts, baked and cooled (or 10-inch tart crust)
  • 4
    teaspoons unflavored gelatin (Knox is a good way to go)
  • 14
    cup drambuie (1-inchairline" bottle)
  • 1 12
    cups canned pumpkin (NOT pumpkin pie filling, but actual canned pumpkin)
  • 12
    cup heavy cream (hey, it's the holidays... use the heavy cream!)
  • 12
    cup sugar
  • 3
    egg yolks, lightly beaten
  • 34
    teaspoon cinnamon
  • 12
    teaspoon ground ginger
  • 14
    teaspoon nutmeg, freshly ground
  • 14
    teaspoon allspice
  • 14
    teaspoon salt
  • CHIFFON
  • 4
    egg whites
  • 13
    cup sugar
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DIRECTIONS

  • Pie Crust:
  • Pre-bake your favorite 9" pie crust or a 10" tart crust and cool (heck, use a bought crust if you like).
  • Filling:
  • 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.
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