Pumpkin Pie is more than just pie, it’s a tradition at holiday time. Thick and creamy pumpkin, usually from a can, creates the most extraordinary baked dessert. Sometimes flavorings like maple syrup, brown sugar or bourbon are added to shake things up a bit. I like to add meringue to my pie, those fluffy whipped egg whites peaked high on top of pumpkin pie, add texture and another delicate note of flavor.
Pumpkin pie is easy to prepare, in fact you can just follow the recipe on the pumpkin can, however I love to get a little creative at holiday time and create something memorable instead of traditional – like a little brown sugar meringue and a whole-wheat crust.
This pie is definitely one of those that your guests will remember and it doesn’t take hours in the kitchen. In fact, you can make the pie the day before and whip up the meringue a few hours before serving.
1 1/2 cups whole-wheat pastry flour or white wheat flour
pinch of salt
1 stick butter, diced cold
1/3 cup ice water
15 ounce can organic pumpkin
1 1/4 cups heavy cream
1 cup brown sugar
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
4 ounces egg whites
1/2 teaspoon cream of tartar
1/4 cup light brown sugar
(Makes 9-inch Pie)
1. Preheat oven to 350 degrees. In a stand mixer or bowl, combine whole wheat pastry flour, salt and butter. Mix on low for 1 minute, until mixture resembles coarse crumbs. Add cold water and mix on low, just until crust begins to come together. Dump dough out on counter and form into a disc. Wrap in plastic wrap and chill for 30 minutes.
2. Unwrap dough and roll out on a lightly floured counter. Roll dough around pin and place in a 9-inch pie pan. Trim edges and tuck under into pan. Flute edges with fingers and place pie in refrigerator, while you make filling.
3. In a stand mixer or large bowl, add all Filling ingredients. Mix on low speed until combined, about 2 minutes. Remove pie from refrigerator and pour into crust. Place filled pie on a sheet pan and bake for 40-50 minutes, or until mixture is set.
4. Remove pie from oven and let cool to room temperature, about 1 hour. Place pie in refrigerator to chill for a few hours or overnight.
5. A few hours before serving, make meringue topping. In a stand mixer, add egg whites and cream of tartar. Whip until soft peaks and add brown sugar. Continue to whip until light and fluffy, about 2 minutes. Dollop meringue on top of pie and spread evenly over top with a cloud-like pattern. You can toast meringue in the oven, or with a torch, if desired. Place pie back in refrigerator until ready to serve. Enjoy!