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Pumpkin Pie 2

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&# 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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 385.2
Dietary: Gluten-free, Vegetarian
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
  • 2 cups Pumpkin, cooked
  • 4 whole Egg
  • 1 cups Sugar
  • 1/2 teaspoons Cinnamon
  • 1 tablespoons Cornstarch
  • 1 cups Whiskey
  • 1/4 cups Butter
  • 1/3 cups Cream
  • 1 Pastry
Directions
  1. 1
    Preheat oven to 375ðF (191ðC). Wash a large pumpkin, cut it in half, and place cut-side down in a baking pan.
  2. 2
    Roast the pumpkin until soft but not mushy, then scrape out the flesh.
  3. 3
    Place the pumpkin flesh in a colander and let it drain overnight in a cool place to remove excess liquid.
  4. 4
    The next day, take 2 cups of the drained pumpkin and whip it thoroughly with a fork until smooth and lump-free.
  5. 5
    Separate 4 eggs. Beat the pumpkin with sugar, egg yolks, and cinnamon for 5 minutes until well combined.
  6. 6
    Quickly stir in the cream, whiskey, and butter until fully mixed.
  7. 7
    In a separate bowl, beat the egg whites until stiff peaks form.
  8. 8
    Sprinkle the cornstarch over the stiff egg whites and gently fold them into the pumpkin mixture.
  9. 9
    Pour the filling into a pie pan lined with pastry.
  10. 10
    Bake for one hour at 375ðF (191ðC) until set.
  11. 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
Read it online: https://www.chefs-mate.com/recipe/pumpkin-pie-2/