Dessert
Pumpkin Pie with Swiss Meringue Topping
2 Std. 30 Min.Für 8Nutri-Score C€€
C
2 Std. 30 Min.
2 Std. 30 Min.Pumpkin Pie with Swiss Meringue Topping
was Sie brauchen
Zutaten
pie crust (chilled, ready to roll out)Backwaren1 Stück
pumpkin purée (canned or homemade, drained)Obst & Gemüse425 g- brown sugar (packed)Vorräte150 g
eggs (at room temperature)Milchprodukte3 Stücke- evaporated milkMilchprodukte240 ml
butter (melted)Milchprodukte50 g
cinnamon (ground)Gewürze5 g
ginger (ground)Gewürze2 g
nutmeg (ground)Gewürze1 g
saltGewürze3 g- egg whites (at room temperature)Milchprodukte3 Stücke
sugarVorräte150 g- cream of tartarVorräte2 g
pro Portion
Nährwerte
288kcal
- Kohlenhydrate
- 38 g
- Eiweiß
- 5 g
- Fett
- 13 g
was Sie verwenden
Utensilien
Tarteform
Nudelholz
Rührschüssel ×2
Schneebesen
Stielkasserolle
Knetmaschine
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat and line the pie dish
- Preheat the oven to 190 °C.
- Roll out the pie crust and press it into the pie dish, crimping the edges.
- Chill the crust while you make the filling.
- Schritt 2
Make the pumpkin filling
- Whisk the pumpkin purée with the brown sugar, cinnamon, ginger, nutmeg and salt.
- Beat in the eggs one at a time, then stir in the evaporated milk and melted butter until smooth.
- Schritt 3
Bake the pie
- Pour the filling into the chilled crust.
- Bake until the edges are set and the centre still has a slight wobble.
- Let the pie cool completely on a rack.
- Schritt 4
Make the Swiss meringue
- Whisk the egg whites, sugar and cream of tartar in a bowl set over a saucepan of simmering water until the sugar dissolves and the mixture is warm.
- Transfer to the stand mixer and whip to stiff, glossy peaks.
- Schritt 5
Top and finish
- Spoon or pipe the meringue over the cooled pie.
- Toast the meringue with a kitchen torch or briefly under the grill until golden.
meistgekochte zuerst