Dessert
Pumpkin Pie with Swiss Meringue Topping
2 u 30 minVoor 8Nutri-Score C€€
C
2 u 30 min
2 u 30 minPumpkin Pie with Swiss Meringue Topping
recept van
Daniel Rankin
@mancancooknz
2 recepten
2 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
pie crust (chilled, ready to roll out)Bakkerij1 stuk
pumpkin purée (canned or homemade, drained)Groente en fruit425 g- brown sugar (packed)Voorraadkast150 g
eggs (at room temperature)Zuivel3 stukken- evaporated milkZuivel240 ml
butter (melted)Zuivel50 g
cinnamon (ground)Kruiden en specerijen5 g
ginger (ground)Kruiden en specerijen2 g
nutmeg (ground)Kruiden en specerijen1 g
saltKruiden en specerijen3 g- egg whites (at room temperature)Zuivel3 stukken
sugarVoorraadkast150 g- cream of tartarVoorraadkast2 g
per portie
Voedingswaarden
288kcal
- Koolhydraten
- 38 g
- Eiwitten
- 5 g
- Vetten
- 13 g
wat u gebruikt
Keukengerei
Taartbodemvorm
Deegroller
Mengkom ×2
Garde
Steelpan
Keukenmixer
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
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