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Pumpkin Meringue Pie

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Level: Intermediate

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Description

This maple-bourbon pumpkin pie goes so well with the salty, sweet pecan-graham crust. To put it over the top, add meringue and toast it up.

Ingredients

  • FOR THE CRUST:
  • ¾ cups Pecans
  • 6 whole Graham Cracker Sheets (about 1 Cup Crumbs)
  • 1 Tablespoon Light Brown Sugar
  • 1 Tablespoon Granulated Sugar
  • ½ teaspoons Kosher Salt
  • 6 Tablespoons Unsalted Butter, melted
  • FOR THE FILLING:
  • ¾ cups Pure Maple Syrup
  • 15 ounces, weight Canned Pumpkin Puree (or Equivalent Fresh Puree)
  • ¼ cups Sour Cream
  • 2 teaspoons Finely Grated Fresh Ginger
  • ¾ teaspoons Kosher Salt
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Freshly Grated Nutmeg
  • 1 pinch Ground Cloves
  • 3 whole Large Eggs
  • 1 cup Heavy Cream
  • 2 Tablespoons Bourbon, Dark Rum Or Brandy (optional)
  • 1 teaspoon Vanilla Bean Paste Or Extract
  • FOR THE TOPPING:
  • 4 whole Egg Whites
  • 1 cup Granulated Sugar
  • ¼ teaspoons Kosher Salt

Preparation

Preheat oven to 350°F. Place pecans on a parchment-lined baking sheet. Toast for about 8 minutes or until lightly browned and fragrant. Cool. Leave oven on.

Add cooled pecans, graham crackers, sugars and salt to a food processor. Pulse until fine crumbs form. Drizzle in butter and pulse to combine. Pat graham mix along the bottom and up the sides of a 9-inch pie plate. Pre-bake crust for about 10–12 minutes or until lightly toasted. Cool on wire rack. Reduce oven to 325°F.

For the filling, add maple syrup to a small pot. Bring to a simmer and cook about 3 minutes to thicken slightly. You should have about 2/3 of a cup of syrup remaining.

In a large bowl, whisk pumpkin, sour cream, ginger, salt and spices. Whisk in cooled maple syrup. Whisk in eggs. Add cream, bourbon and vanilla and whisk until smooth.

Carefully pour filling into cooled crusted. Gently knock on counter to pop any air bubbles. Bake on center rack of oven for 60–70 minutes or until mostly set with a very slight jiggle in the center. Start checking at 50 minutes, as all ovens are different. Cool on wire rack for several hours until room temperature.

When pie is completely cooled, prepare the meringue topping. Add egg whites, sugar and salt to the bowl of a standing mixer. Place on stove top over a pot filled with 2-3 inches of boiling water (this is a double boiler). Make sure the water does not touch the bottom of the bowl. Whisk over heat until sugar is dissolved in egg whites, about 3 minutes. Transfer bowl to stand mixer, fitted with whisk attachment. Beat on medium speed for 3 minutes. Increase to high and beat until glossy, about 6 more minutes.

Spoon meringue over top of pie. Using the back of a spoon, press bottom layer slightly into pie to help meringue adhere. Top with remaining meringue. Decorate using an offset spatula or tool of choice. You may also apply the meringue using a piping bag.

Using a culinary torch, hold on a 90° angle 3-4 inches from pie and move back and forth until all of meringue is lightly browned. Slice and enjoy!

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