Sheila's No-Bake Drambuie Pumpkin Pie

"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)"
 
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Ready In:
25mins
Ingredients:
15
Yields:
1 pie
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ingredients

  • 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
  • 1 pinch cream of tartar
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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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