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Pumpkin Souffle Pie
Today's Recipe, submitted by Anne McDowell, arrives just in time for fall. An innovative twist on the traditional Pumpkin pie — this is one you won't want to skip.
- Nov 15, 2010
- Category: Desert
- Prep Time: 90 Min.
- Difficulty: 3/10
Preheat the oven to 495 degrees. Roll out the dough and fill it into a 9-inch pie pan. Trim and flute the edges. Set aside.
Combine the pumpkin, brown sugar, egg yolks, cinnamon, ginger, nutmeg, and salt in a large bowl and whisk until mooth and evenly blended. Gently whisk in 3/4 cup milk. The mixture should have the consistency of cooked hot cereal, such as oatmeal. If necessary, whisk in another 1/4 cup or so of milk to achieve the right texture. Set aside.
Put the egg whites in a medium bowl and, using a hand-held electric beater or rotary beater, bet until soft peaks form. Add the sugar gradually, continuing to beat until the whites stand in peaks that droop just slightly when the beater is lifted. Stir or whisk a heaping spoonful of the whites into the pumpkin mixture, then scoop the remaining whites on top, using a rubber spatula or large wooden spoon, fold together rapidly until you see no drifts of unblended white. Pour the mixture into the pie shell.
Bake for about 18 minutes, then reduce the heat to 300 degrees and bake for 50 to 55 minutes longer, until the filling has puffed dramatically and a knife inserted slightly off-center comes out almost clean, with no raw filling attatched. Turn the over off, set its door ajar, and let the pie cool for 20-minutes; the filling will sink as it cools. Serve the pie slightly warm or at room temperature, and refrigerate any leftovers.
Pie Crust for a 9-inch pie shell
- La Farm Bakery
1.5 cups, mashed pumpkin or unsweetened canned pumpkin
- Oak City Produce
- 2/3 Cup brown sugar
- 4 egg yolks
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup or more milk or evaporated milk
- 4 egg whites
- 1/4 cup sugar