Drambuie-Pumpkin Chiffon Pie


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This sophisticated pie made with Drambuie, a fine scotch whiskey, is sure to impress those with the most refined tastes.

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  • 2 C. vanilla wafer crumbs
  • 6 Tbs. butter, melted and cooled
  • 1/4 C. sugar
  • 4 tsp. unflavored gelatin
  • 1/4 C. Drambuie
  • 1 1/2 C. canned pumpkin puree
  • 1/2 C. heavy cream
  • 1/2 C. sugar
  • 3 egg yolks, lightly beaten
  • 3/4 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/4 tsp. salt
  • 4 egg whites
  • Pinch of cream of tartar
  • Pinch of salt
  • 1/3 C. sugar

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In bowl combine vanilla wafer crumbs, butter and 1/4 C. sugar. Pat mixture onto bottom and sides of a buttered 10 in. tart dish. Bake shell at 400 degrees for 10 minutes and let cool. In a small bowl sprinkle gelatin over Drambuie to soften for 5 minutes and stir the mixture over hot water until gelatin is dissolved. In a heavy saucepan combine pumpkin, heavy cream, 1/2 C. sugar, egg yolks, cinnamon, ginger, nutmeg, allspice and salt and cook the mixture over moderately low heat, stirring constantly for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture and let cool. In a large bowl, beat egg whites with a pin. each of cream of tartar and salt until they hold soft peaks. Beat in 1/3 C. sugar, 2 Tbs. at a time, beating meringue until it holds stiff peaks. Fold meringue into the pumpkin mixture. Pour filling into the shell and chill pie, covered, for at least 6 hours. Decorate with whipped cream rosettes.

Angelique~the recipe girl.

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