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Pumpkin Pie with Swiss Meringue Topping
2 godz. 30 minPorcje: 8Nutri-Score C€€
C
2 godz. 30 min
2 godz. 30 minPumpkin Pie with Swiss Meringue Topping
przepis od
Daniel Rankin
@mancancooknz
2 przepisy
2 importy
ugotowano 0 razy
czego potrzebujesz
Składniki
pie crust (chilled, ready to roll out)Piekarnia1 kawałek
pumpkin purée (canned or homemade, drained)Warzywa i owoce425 g- brown sugar (packed)Spiżarnia150 g
eggs (at room temperature)Nabiał3 kawałki- evaporated milkNabiał240 ml
butter (melted)Nabiał50 g
cinnamon (ground)Przyprawy5 g
ginger (ground)Przyprawy2 g
nutmeg (ground)Przyprawy1 g
saltPrzyprawy3 g- egg whites (at room temperature)Nabiał3 kawałki
sugarSpiżarnia150 g- cream of tartarSpiżarnia2 g
na porcję
Wartości odżywcze
288kcal
- Węglowodany
- 38 g
- Białko
- 5 g
- Tłuszcz
- 13 g
czego użyjesz
Przybory
Forma do tarty
Wałek do ciasta
Miska ×2
Trzepaczka
Rondel
Mikser planetarny
Piekarnik
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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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