Recipe
PUMPKIN PIE-PUMPKIN-SHAPED
Serves: 10
Preparation time: 40 minutes If they like it, it serves 10 otherwise
Cooking time: 1 hour
Totaltime: 1 hour 40 minutes
Ingredients
- Serves 8 to 10
- 1 recipe never fail pie crust
- FILLING: 1 3/4 cups canned solid pumpkin
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon grated nutmeg
- Topping:
- 1 1/4 cups heavy cream
- 1/3 cup + 2 tablespoons superfine sugar
- 1 cup sour cream
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 4 large egg whites
Preparation
-
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch shallow pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin.
Freeze any leftover dough for future use. Preheat oven at 375 degrees. Line pie shell with foil and fill with pie weights or raw rice. Bake shell for 25 minutes. Remove weight or rice and foil, and bake shell until just pale golden. Reduce oven to 350 degrees.
Filling:
In a bowl, Whisk together all ingredients, and pour into pie shell. Bake pie for 1 hour, or until center is almost firm. Cool on rack and refrigerate.
Topping:
Whip the cream with 2 tablespoons. sugar until it holds stiff peaks. In a bowl, whisk sour cream.
In a small bowl, sprinkle gelatin over water to soften for 1 minute. Heat to dissolve. Stir into sour cream. Gradually fold whipped cream into sour cream mixture. Beat egg whites to soft peaks. Gradually add sugar and continue beating until whites hold stiff, slightly glossy peaks. Fold meringue into cream.
Mount topping on chilled pie into a smooth dome.
Make 8 even-spaced indented ridges with a church key can opener. Chill. Dust with cinnamon.
Insert cinnamon stick in center for stem.
main ingredients:
type of recipe:
pie/tart
type of dish:
dessert
cuisine:
American
specific recipes:
entertaining
season and occasion: Thanksgiving
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