 |
| HomeRecipe Articles Links Forum Sign In Register |
|
Categories
Search for RecipesEthnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.Ask The Chef!
Our Friends
|
Home -> Holiday Foods -> Thanksgiving
Ingredients (view qty in metric system instead) Crust: 6 tbsp. cold, diced butter 1 1/4 cups all purpose flour 2 tbsp. cold solid vegetable shortening, diced 2 to 4 tbsp. ice water Filling: 15 ounce can pumpkin puree 1/2 cup heavy or whipping cream 3 large eggs 1/2 cup brown sugar 1 tsp. ground cinnamon 1/4 tsp. ground ginger 1/4 tsp. ground allspice 1/4 tsp. ground nutmeg Topping: 1 1/4 cups heavy or whipping cream 1/3 cup plus 2 tbsp. sugar 1 cup sour cream 1 tbsp. unflavored gelatin powder 1/4 cup cold water 4 large egg whites Directions For Crust: Combine butter, flour and shortening in a food processor. Pulse until crumbs form. Add 2 tbsp. water and blend until a dough just forms, adding more water if necessary. Gather dough into a ball and flatten to a disc. Wrap and refrigerate dough at least 1 hour before rolling. Preheat oven to 375 degrees. Roll dough out to about 1/8 inch thick on a floured surface. Transfer dough to an 8 inch glass pie plate and form crust. Trim overhang and crimp edges decoratively. Prick the bottom of the pie crust all over with a fork. Line the inside of the crust with foil. Add pie weights or dried beans and bake crust 20 minutes. Remove foil and weights and bake crust about 10 minutes until light golden. For Filling: Reduce oven to 350 degrees. Whisk together pumpkin puree, cream, eggs, brown sugar, cinnamon, ginger, allspice and nutmeg in a large bowl. Pour the filling into the prepared crust. Bake pie about 1 hour until filling is set. Transfer pie to a rack and cool completely. For Topping: Beat cream with 2 tbsp. sugar until stiff peaks form. Place water in a small saucepan and sprinkle gelatin over. Let stand 1 minute. Stir gelatin mixture over low heat until gelatin is dissolved. Place the sour cream in a medium bowl and whisk in gelatin. Fold the whipped cream into the sour cream in 3 additions. Beat the egg whites in a medium bowl until soft peaks form. Gradually add remaining 1/3 cup sugar and beat to stiff peaks. Fold the beaten whites into the sour cream mixture. Mound the topping over the pie and smooth into a pumpkin shaped dome. Refrigerate at least 2 hours before slicing and serving. Serves 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
Latest Recipes
© 2006 - RecipeQuick.com - Contact Us