It’s time for yet another giveaway (can you believe it?!). I hope you don’t mind. I’m feeling like Santa Claus, even though it’s the middle of October. That’s okay though because I promised you a while ago that there would be more giveaways and more chances for you guys to win free stuff. And who doesn’t like free stuff?! I know I do. This time around I’m giving away a copy of one of my favorite cookbooks this year. Adrianna from A Cozy Kitchen just released her second cookbook last week, The Year of Cozy. It’s not only beautiful and amazing and everything you never knew you wanted, but it’s also so much more than just a cookbook. It’s her blog come to life. Side note: the font on the cover is giving me life. I have a thing for fonts. It’s weird. I’m weird. Anyhow, it’s filled with seasonal recipes of course, but also, crafts that are super easy to make and life lessons and adventure suggestions and dog treats. Basically the book’s mission is to make you the coolest person on the planet, so if you want to be that cool (I want to be that cool) then you need this book immediately.
Since it’s pumpkin season, I figured we’d celebrate the release of Adrianna’s book by making the No-Bake Pumpkin Chiffon Pie! I’m all about the no-bake life. I’m also all about the giveaway life so here’s the lowdown on how to enter. I’m giving away a copy of The Year of Cozy to one random lucky winner. All you have to do is leave a comment below telling me (and my mom because she is the designated giveaway winner selector) what your favorite cozy comfort food is. It can be sweet or savory. And give us details (or at least a sentence more than a word) because we like to hear all about it. You have until Saturday to enter. I’m sending you all positive vibes because I want you to win.
Let’s start by making and baking the pie crust. Okay, I know it says no-bake, but that’s the only thing that needs to get baked for this dessert, so if you can get through those 10 minutes in the oven, then you can most definitely make this pie with your eyes closed. You’re a rockstar. In a large bowl, combine the gingersnap crumbs with the melted butter and salt.
**Tip: You can also make this with crushed graham crackers or chocolate cookie crumbs as well!**
Pour the moistened crumbs into a 9-inch pie dish and then press down onto the bottom and sides with your hands or the bottom of a metal measuring cup.
**Note: You can make a while 9-inch pie or you can do what I did and divide the crust among 6 individual tart pans or ramekins.**
Bake the crust(s) in a preheated 350ºF oven until golden brown around the edges, about 10 minutes. Remove from oven and allow to cool completely before filling.
**Note: It’s important that the crust be cooled completely before adding the pumpkin filling because you don’t want it to melt. So if you’re in a hurry, you can pop the baked crust in the freezer so that it cools faster.**
Pour the rum into a small dish and then sprinkle the powdered gelatin over the rum. Set aside as you make the filling. In a medium saucepan, combine the pumpkin, heavy cream, egg yolks, sugar, cinnamon, nutmeg, ginger, allspice and salt. Cook until the mixture reaches 175ºF.
Remove from heat and stir in the rum/gelatin mixture. Transfer to a bowl and let cool completely.Again, make sure the filling is cooled completely before proceeding to the next step.
In the meantime, place the egg whits in a clean bowl of an electric mixer. Beat on high until peaks begin to form. As the machine is running, slowly stream in the sugar in a steady stream. Continue to beat on high until stiff peaks form. Then fold the egg whites into the cooled pumpkin filling until just incorporated.
Pour the filling into the cooled crust(s) and then place in the fridge and let chill until set, about 5 hours.
**Note: This is a great dessert to make the night before. Fill the pies right before bed and then tomorrow morning when you wake up, you’ll have pie waiting for you. It’s a dream come true.**
Once you’re ready to serve and eat the pie, aka show off to all of your friends, then you can garnish the top with freshly whipped cream and crushed gingersnaps.
You can also garnish the pie with a sprinkling of cinnamon, if you want to keep things simple, or a sprinkling of chopped nuts like pecans or even toasted pumpkin seeds. You can go as crazy as you’d like, or not at all. The ball is in your court. You get to decide!
If you’re not into rum or boozy desserts—not that you can really taste the rum in here, but I know that some of you guys just don’t like cooking/baking with booze and I don’t blame you—feel free to swap out the rum for vanilla extract instead.
I like the minis so much better because no one has to fight about who got the bigger piece (that would usually be me), but also because presentation wise, they’re so cute! And cute always beats out anything else, right?! After all, we do eat with our eyes first.
Don’t forget to check out The Year of Cozy and pick yourself up a copy! I promise you’ll love it. But before you head on over to buy it for yourself, enter below for a chance to win a copy! Leave a comment telling me what your favorite cozy comfort food is! It can be sweet or savory. You have until Saturday to enter. One entry per person. Good luck! I’m rooting for you.
- 2 cups gingersnap crumbs (from about 30 cookies)
- ¼ teaspoon salt
- ¼ cup (4 tablespoons) unsalted butter, melted
- 3 tablespoons dark rum
- 2 teaspoons unflavored powdered gelatin
- 1 cup pumpkin purée
- ⅓ cup heavy cream
- ½ cup + ¼ cup granulated sugar
- 2 large eggs, separated
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- Freshly whipped cream, for garnish
- To make the crust: Preheat oven to 350 degrees F. Combine the crumbs, salt and melted butter in a large bowl until the gingersnap crumbs are moist. Transfer the mixture to a 9" pie dish (or 6 individual tart pans) and press firmly and evenly until they line the bottom and sides of the dish. Bake until slightly darker in color and firm to the touch, about 8 to 10 minutes. Allow the crust to cool completely before serving.
- To make the filling: Pour the rum into a small bowl and then sprinkle the gelatin on top. Set aside.
- Set a medium saucepan over medium-low heat and combine the pumpkin, heavy cream, ⅓ cup sugar, 2 egg yolks, cinnamon, ginger, nutmeg, allspice and salt. Cook the mixture, stirring often, until it reaches a temperature of 175 degrees F. Transfer the pumpkin mixture to a medium bowl and stir in the rum and gelatin mixture. Set aside to cool.
- Meanwhile, in the bowl of a stand mixer, beat the 2 egg whites until they begin to hold peaks. While the machine is running, slowly stream in the sugar and continue to beat on high until stiff peaks form.
- Gently fold the egg whites into the cooled pumpkin mixture. Add the pie filling to the pie crust (or divide among the 6 individual tarts) and transfer to the fridge to set for about 5 hours. Serve with a topping of whipped cream and crushed gingersnaps for garnish.