Pumpkin-Molasses Pie with Spiced Meringue

Naomi Nakashima

By
@Fanaile

The twist on this traditional holiday dessert is amazing. For a little extra oomph, substitute the ginger for ground black pepper.

This recipe makes a very nice 10-inch pie, but can also make a heaping 8 or 9 inch pie.


Featured Pinch Tips Video

Comments:

Serves:

10

Prep:

30 Min

Cook:

55 Min

Method:

Bake

Ingredients

FOR THE PIE FILLING

11/2 lb
pumpkin (cut into 1 inch pieces)
2
eggs
1/4 c
molasses
1/2 c
dark brown sugar, firmly packed
1/2 c
evaporated milk
1/2 tsp
cinnamon, ground
1/2 tsp
ginger powder
1/4 tsp
cloves
1/4 tsp
nutmeg
1/4 tsp
salt

FOR THE MERINGUE

3
egg whites (room temperature)
1/4 tsp
cream of tartar
1 tsp
pumpkin pie spices
6 Tbsp
sugar

Directions Step-By-Step

1
Steam the pumpkin until tender, then puree in a food processor until smooth. You'll need 1 1/2 cups of the puree for the pie (you can save the rest for another use)
2
While the pumpkin is steaming, prepare your favorite pie crust and place it into a 10 inch pie plate and blind bake the crust for 10 minutes at 400 degrees.
3
In a large mixing bowl, the pumpkin with the rest of the pie filling ingredients and blend well. For an even lighter pie, separate the eggs and first mix everything but the egg whites, then whip the egg whites into a nice foam with soft peaks and gently fold them in.
4
Pour the filling into the pie crust. You should have 1/2 - 1 inch of space left between the filling and the top of the pie plate.
5
Bake at 350 degrees for 50-55 minutes or until set. Allow the pie to cool completely before making the meringue.
6
Just before you get ready to serve the pie, make the meringue.

Mix the egg whites on high. Once they start to become frothy, add the cream of tartar and pumpkin pie spices. Add the sugar in one tablespoon at a time without stopping or slowing down the mixer. Continue mixing until stiff peaks form (about 6-7 minutes). Carefully spoon the meringue on top of the cooled and set pumpkin pie and spread it out. Use your kitchen torch to gently brown the meringue (if you don't have a kitchen torch you can set your oven to broil and put the pie back into the oven until the meringue reaches the color brown that you like).
7
Serve immediately after the meringue has been browned.

About this Recipe

Course/Dish: Pies
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American