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REC: Julia's Fluffy Pumpkin Pie. Separating the eggs and beating the whites.....

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Joined: Dec 14, 2005


Posted to Thread #8790 at 4:39 pm on Nov 23, 2007

makes an extraordinarily light pumpkin pie. It was a big hit last night. Even my youngest niece and nephew passed up the Marie Calendar's pumpkin pie that their mom brought just for them in favor of "fancy pumpkin."

from <i>The Way to Cook</i> by Julia Child.

For one 11-inch pie or two 9-inch pies, serving 16-20

About 1 lb. of butter pastry dough, (or any pie dough--enough for a double crust pie)

3-1/2 cups (1 large can) cooked pumpkin
1 cup brown sugar
1 cup granulated sugar
1 tsp. salt
3 Tbs. light molasses
3 Tbs. bourbon whiskey or dark rum
3 tsp. each cinnamon and ground ginger
1/4 tsp. each nutmeg and ground cloves
4 egg yolks
1 cup heavy cream

5 egg whites
A pinch of cream of tartar

Whipped cream or vanilla ice cream for serving.

Preheat the oven to 450*F. Roll out the chilled dough and fit it into the pie pan(s) making a strong fluted rim that extends 1/2-inch above the top of the pan.

Blend together the remaining ingredients except the egg whites. Beat the egg whites with the cream of tartar into stiff peaks. Stir 1/4 of the egg whites into the pumpkin mixture to lighten in. Delicately fold in the rest.

At once, ladle the mixture into the pie shell, filling only to the rim of the pan. Proceed at once to baking

Set into the 450*F oven and bake for 15 minutes. Reduce heat to 375*F and bake 15 minutes more. Reduce heat again to 350*F and bake 15 minutes more, or until puffed in the center. Turn oven off and leave the door ajar for 20 minutes before removing the pie(s).

Serve warm or cold.

<i>Notes: Julia specifies "solid pack" pumpkin but I haven't seen that term on cans in years. Her recipe calls for 3/4 cup milk in addition to the cream but I find that makes the filling too soupy, so I leave it out. Maybe the difference is in the pumpkin.</i>

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