Sheila's No-bake Drambuie Pumpkin Pie - New England

Total Time: 25 mins Preparation Time: 25 mins

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)
• 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

Recipe

• 1 pie crust:.
• 2 pre-bake your favorite 9" pie crust or a 10" tart crust and cool (heck, use a bought crust if you like).
• 3 filling:.
• 4 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.
• 5 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.
• 6 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.
• 7 pour the filling in the pie shell and chill the pie, covered for at least 6 hours or overnight.
• 8 serve with lightly sweetned whipped cream.