RECIPE FOR FLUFFY PUMPKIN PIE RECIPES

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FLUFFY PUMPKIN PIE RECIPE: HOW TO MAKE IT



Fluffy Pumpkin Pie Recipe: How to Make It image

Children love this pie—marshmallows make the filling light and fluffy. It's a quick and easy recipe that I've shared many times over the years. Since it doesn't need to bake, this pie comes in handy at Thanksgiving and Christmas when your oven is in demand. —Phyllis Renfro, White Bear Lake, Minnesota

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 60 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 8

Pastry for single-crust pie (9 inches)
24 large marshmallows
1 can (15 ounces) pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Additional whipped topping and ground cinnamon

Steps:

  • On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature., Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.

Nutrition Facts : Calories 338 calories, FatContent 16g fat (12g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 43g carbohydrate (21g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

JULIA CHILD’S AUNT HELEN’S FLUFFY PUMPKIN PIE RECIPE - NYT ...



Julia Child’s Aunt Helen’s Fluffy Pumpkin Pie Recipe - NYT ... image

This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child’s addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.

Provided by Julia Moskin

Total Time 2 hours

Yield Two 9-inch pies, 16 to 20 servings

Number Of Ingredients 14

4 eggs
2 15-ounce cans (3 1/2 cups) pumpkin purée
1 cup light brown sugar
1 cup plus 2 tablespoons granulated sugar
Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons cinnamon
3 teaspoons ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup heavy cream
3/4 cup milk, more as needed
2 unbaked 9-inch pie shells, or one 11-inch pie shell (see recipe)

Steps:

  • Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
  • Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
  • In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
  • Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
  • Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 6 grams, CarbohydrateContent 41 grams, FatContent 13 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 6 grams, SodiumContent 303 milligrams, SugarContent 25 grams, TransFatContent 0 grams

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