PUMPKIN PIE "PUMPKIN" |
Serves 8
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
¼ 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
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 the filling 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 the instant
vanilla pudding 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 pie. Dust with cinnamon.
Insert cinnamon stick in center for stem.