Sky-high pumpkin pie

Chatelaine 2

( 91 ratings )

Preparation time:
10 minutes
Total Time:
3 hours 10 minutes
Makes:
8 Servings
Angus Fergusson


 
Angus Fergusson

Ingredients

    FOR CRUST:

  • 2 cups gingersnap crumbs
  • 1/4 cup unsalted butter, melted
    FOR FILLING:

  • 5  egg yolks
  • 2 cups pure pumpkin purée
  • 3/4 cup coconut milk
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
    FOR CANDIED PECANS:

  • 1 cup pecan halves
  • 1 tbsp granulated sugar
    FOR MERINGUE:

  • 3/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • egg whites

Instructions

  • Preheat oven to 350F. Line a baking sheet with parchment. Have a 9-in. pie plate at the ready.
  • Stir gingersnap crumbs with butter in a medium bowl until moist. Press crumbs into the bottom and up the sides of pie plate. Bake in centre of oven, covered with foil, for 10 min.
  • Whisk egg yolks in a large bowl. Add pumpkin, coconut milk, brown sugar and spices. Whisk until mixture is smooth. Pour filling over warm crust. Smooth top.
  • Bake in centre of oven, covered with foil for 30 min. Remove foil and continue baking until filling is slightly jiggly in the centre, about 20 more min. Transfer to a rack to cool completely.
  • Toast pecans in a medium non-stick frying pan set over medium for 3 min. Sprinkle with 1 tbsp granulated sugar. Stir constantly until sugar is melted and pecans are shiny, 3 to 5 more min. Transfer to prepared baking sheet to cool.
  • Preheat broiler. Combine 3/4 cup granulated sugar with 1/4 cup water and cream of tartar in a medium saucepan and set over medium-high. Simmer until sugar is dissolved and mixture turns syrupy. Remove from heat. Beat egg whites on high in the bowl of a stand mixer, until soft peaks form when beaters are lifted, about 2 min. Slowly pour hot syrup in a stream down the side of the bowl, beating until stiff peaks form, about 2 more min.
  • Spread meringue on pumpkin pie to the edges, leaving a high mound in the centre. Using the back of a spoon, form swirls on meringue.
  • Broil meringue in centre of oven, rotating every 30 sec, until peaks turn golden brown, 2 to 3 min. Let cool. Garnish with pecans. Serve warm or cold.

Prep Tip:

To make gingersnap crumbs, whirl gingersnaps in a food processor until crumbly.

Homemade Pumpkin Purée:

Preheat oven to 400F. Cut each pumpkin into quarters. Scoop out and discard seeds. Roast pieces in a large baking dish, covered with foil, in centre of preheated oven until fork-tender, about 1 hour. Remove from oven. When cool enough to handle, scoop flesh from skins. Whirl in a food processor until very smooth.

Nutrition (per Serving)

calories
542 
protein
g
carbohydrates
72 g
fat
27 g
fibre
g
sodium
376 mg

2 comments on “Sky-high pumpkin pie

  1. Looks amazing!

    Reply

  2. Made this one tonight. The pie and crust were okay, but the meringue was strange on it – ended up taking it off. Next time I would double the spices and add ground cardamom. The pie wasn’t too sweet, which was nice.

    Reply

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