Pumpkin Pie 2

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Servings: 1 Difficulty: Intermediate
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A rich, spiced pumpkin custard with a hint of whiskey and a light, airy texture
Pumpkin Pie 2 recipe image

This elevated pumpkin pie recipe transforms simple ingredients into a luxurious dessert. By folding stiffly beaten egg whites into the spiced pumpkin custard, the filling achieves a unique, lighter texture compared to traditional heavy pies. The warmth of cinnamon pairs beautifully with the subtle kick of whiskey, while cream and butter add a velvety richness. It’s a sophisticated twist on a classic fall favorite, perfect for holiday dinners or autumn gatherings. The result is a slice that is both comforting and refined, offering a complex flavor profile that lingers pleasantly. Serve it chilled to let the flavors set and the texture shine.

Pumpkin Pie 2 recipe image
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Pumpkin Pie 2

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 385.2

Description

This elevated pumpkin pie recipe transforms simple ingredients into a luxurious dessert. By folding stiffly beaten egg whites into the spiced pumpkin custard, the filling achieves a unique, lighter texture compared to traditional heavy pies. The warmth of cinnamon pairs beautifully with the subtle kick of whiskey, while cream and butter add a velvety richness. It&# 226;ÂÂs a sophisticated twist on a classic fall favorite, perfect for holiday dinners or autumn gatherings. The result is a slice that is both comforting and refined, offering a complex flavor profile that lingers pleasantly. Serve it chilled to let the flavors set and the texture shine.

Ingredients

Directions

  1. Preheat oven to 375ðF (191ðC). Wash a large pumpkin, cut it in half, and place cut-side down in a baking pan.
  2. Roast the pumpkin until soft but not mushy, then scrape out the flesh.
  3. Place the pumpkin flesh in a colander and let it drain overnight in a cool place to remove excess liquid.
  4. The next day, take 2 cups of the drained pumpkin and whip it thoroughly with a fork until smooth and lump-free.
  5. Separate 4 eggs. Beat the pumpkin with sugar, egg yolks, and cinnamon for 5 minutes until well combined.
  6. Quickly stir in the cream, whiskey, and butter until fully mixed.
  7. In a separate bowl, beat the egg whites until stiff peaks form.
  8. Sprinkle the cornstarch over the stiff egg whites and gently fold them into the pumpkin mixture.
  9. Pour the filling into a pie pan lined with pastry.
  10. Bake for one hour at 375ðF (191ðC) until set.
  11. Allow the pie to cool completely before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 385.2kcal
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 98.3mg5%
Total Carbohydrate 71.2g24%
Dietary Fiber 0.6g3%
Sugars 63.3g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the pumpkin is as dry as possible; drain any remaining liquid before mixing to prevent a runny filling.

For best results, serve the pie chilled to allow the flavors to set and the texture to shine.

Keywords: pumpkin pie, whiskey pumpkin, egg white custard, spiced dessert, homemade pumpkin, fall dessert, pie filling, creamy pumpkin, cinnamon pie, baked dessert
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