Postre
Pumpkin Pie with Swiss Meringue Topping
2 h 30 minPara 8Nutri-Score C€€
C
2 h 30 min
2 h 30 minPumpkin Pie with Swiss Meringue Topping
receta de
Daniel Rankin
@mancancooknz
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
pie crust (chilled, ready to roll out)Panadería1 pieza
pumpkin purée (canned or homemade, drained)Frutas y verduras425 g- brown sugar (packed)Despensa150 g
eggs (at room temperature)Lácteos3 piezas- evaporated milkLácteos240 ml
butter (melted)Lácteos50 g
cinnamon (ground)Especias5 g
ginger (ground)Especias2 g
nutmeg (ground)Especias1 g
saltEspecias3 g- egg whites (at room temperature)Lácteos3 piezas
sugarDespensa150 g- cream of tartarDespensa2 g
por ración
Nutrición
288kcal
- Carbohidratos
- 38 g
- Proteínas
- 5 g
- Grasas
- 13 g
lo que usará
Utensilios
Molde para tarta
Rodillo
Bol ×2
Varillas
Cazo
Batidora amasadora
Horno
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
las más cocinadas primero