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Click to loginPumpkin 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.
Ingredients
-
Pie Crust for a 9-inch pie shell
Available at:
- La Farm Bakery
-
1.5 cups, mashed pumpkin or unsweetened canned pumpkin
Available at:
- 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
Nov. 15, 2010 – John Khazana
Just finished making this, and man, it was good. A suggestion: don't overbeat the egg whites. If you do you'll end up with a souffle that collapses. They should be roughly the consistency of cool whip (am I allowed to say the word cool whip amongst all you organic foodies? You can just pretend you don't know what I'm talking about).
Nov. 15, 2010 – Erin Young
Thanks John for your suggestion, and Anne for submitting what seems to be a very promising recipe. I need to swing by the market after work and get some canned pumpkin. Does anybody know if one of the merchants has it?
Nov. 15, 2010 – Amy Saunders - Spice Street Supply
Hi Erin, Spice street has organic canned pumpkin in stock. Just FYI: if you click on an ingredient in the ingredient list it will tell if you if it's available in the market and which merchant carries it. Happy cooking!
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