heavenly honey-walnut pumpkin pie
After finding this pie recipe I do not even bother with the "traditional" heavy custard pumpkin pies. The flavour and texture are just amazing.Servings:
6 to 12 slices
Preparation Time:
unbaked pie shell time + 15 minutes to assemble + 45-60 minutes to bake + 60 minutes to cool
Tools
- stand or hand mixer
- two mixing bowls
- whisk
- spatula
- measuring cup
- measuring spoons
- 9" pie pan
Ingredients
- unbaked 9" pie shell
Custard
- 4 eggs, separated
- 1 c. light brown sugar, lightly packed
- 1 t. kosher salt
- 1/2 t. ea. cinnamon, nutmeg, allspice
- 2 c. mashed pumpkin
- 1/3 c. heavy creame
- 1/4 c. butter, melted
- 1 T. cornstarch
Serving
- honey
- walnuts
- whipped creame
Cooking Instructions
- Start heating oven to 450F.
- Separate the eggs into the two mixing bowls.
- Beat the egg yolks until they are thick and turn a pale yellow colour.
- At a low speed beat in the sugar, salt, and spices; then add the pumpkin, creame, butter, and cornstarch.
- Scrape the up the bottom and down the sides of the bowl and beat until all of the ingredients are thoroughly combined.
- Whisk the egg whites until the peaks are stiff but not dry.
- Stir 1/4 of the egg whites into the pumpkin custard to lighten it.
- Gently fold in the remaining egg whites in two installments.
- Pour into the pie shell and bake @ 450F for 15 minutes. Reduce heat to 350F for 30 minutes and check if done. Check every 5 minutes after 30.
- The pie is done when the custard wobbles only slightly when the pan is gently shaken or a toothpick inserted 2" from the centre comes out mostly clean.
- Cool completely on a wire rack before cutting.
- Top each slice with honey, walnuts, and creame before serving.
Source:
Notes
I like to add 1/2 t. of vanilla and 1/4 t. of cloves to the spices when making the custard.
Any hard winter squash or sweet potato works well in this recipe.
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portlandpiper – Thu, 2007 – 11 – 22 15:22