PUMPKIN PIE "PUMPKIN"
Serves 8 to 10
recipe never fail pie crust
FILLING: 1 3/4 cups canned solid pumpkin
1/2 cup heavy cream
1/2 cup light brown sugar
1 teaspoon ground cinnamon
teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon grated
1 1/4 cups heavy cream
1/3 cup + 2 tablespoons
1 cup sour cream
1 tablespoon unflavored gelatin
1/4 cup cold water
4 large egg whites
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.
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
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