JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 2h
Yield Two 9-inch pies, 16 to 20 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
- Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
- In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
- Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
- Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams
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paul taruona
[email protected]This is the best pumpkin pie I've ever had. The crust is flaky and buttery, and the filling is smooth and creamy. I highly recommend it!
Muzamil Nawaz
[email protected]I've made this pie several times now, and it always turns out perfect. It's my go-to pumpkin pie recipe.
Akhtar Akhtar
[email protected]This pie was a disaster! The crust was soggy and the filling was bland. I don't know what I did wrong, but I will not be making this recipe again.
Aisha Juma
[email protected]I'm not a huge fan of pumpkin pie, but I thought this recipe was pretty good. The crust was nice and flaky, and the filling was smooth and creamy. I would definitely make it again.
parves ahmd
[email protected]This recipe is a bit time-consuming, but it's worth it. The pie is absolutely delicious. I especially like the way the spices blend together.
razu ahamad
[email protected]I was a little disappointed with this pie. The crust was too thick and the filling was too runny. I think I'll try a different recipe next time.
Chelsea Wanjiru
[email protected]This pie was a hit at our Thanksgiving dinner. Everyone loved it! I especially liked the crispy crust. It was the perfect complement to the smooth and creamy filling.
Google Google
[email protected]I love that this recipe uses fresh pumpkin. It gives the pie a much richer flavor than canned pumpkin. I also like the addition of the spices. They really make the pie sing.
Amisha Pokhrel
[email protected]This was my first time making pumpkin pie, and it turned out great! The instructions were easy to follow, and the pie was delicious. I will definitely be making it again.
Tayyab Afridi
[email protected]I've tried many pumpkin pie recipes over the years, but this one is by far the best. The texture is perfect, and the flavor is amazing. I highly recommend it!
MD Forhadul islam
[email protected]This pumpkin pie recipe is a keeper! The crust is flaky and buttery, and the filling is perfectly spiced and smooth. I will definitely be making this again for Thanksgiving.