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Spiced Heirloom Pumpkin Pie

Recipe courtesy Yigit Pura

Photo: Spiced Heirloom Pumpkin Pie

TOTAL TIME: 1 hr 5 min
Prep: 30 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

PUMPKIN PIE:
  • 1 1/3 cups/300g heavy cream
  • 9 ounces/260g pumpkin puree
  • 4 1/2 ounces/130g maple syrup
  • 3 1/2 ounces/60g brown sugar
  • 2 ounces/50g milk
  • 1/2 teaspoon salt
  • Pinch ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Zest of 1 orange
  • 1 egg
  • 1 egg yolk
  • 1 par-baked 9-inch pie crust (should be very light golden brown)
    ORANGE FLOWER MERINGUE:
    • 3 egg whites, at room temperature
    • 2 cups/180g sugar
    • 1 ounce/15g orange flower water
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    Directions

    For the pie: Preheat the oven to 330 degrees F.

    Put the heavy cream, pumpkin puree, maple syrup, brown sugar, milk, salt, cinnamon, nutmeg, orange zest, egg and egg yolk in a bowl and whisk together until evenly mixed. Lastly, mix with an emersion blender to ensure consistency.

    Pour the mixture into the pie crust and bake. Rotate after 20 minutes and cook an additional 5 minutes. When the pie is baked it should just lightly jiggle in the center, but should be set. It should NOT crack. Pull out of the oven and allow to cool to room temperature.

    For the meringue: Place the egg whites into a stand mixer with a whisk attachment.

    Cook the sugar and 1/2 cup water to make a syrup to a soft peak or to 250 degrees F. When the sugar reads 230 degrees F, start whipping your egg whites.

    When your egg whites are almost at full peaks, add the sugar syrup, from the side of the mixing bowl slowly, until incorporated. Whisk on high speed until the meringue gets fluffy and cools to room temperature, about 10 minutes. Add the orange flower water and whip another 30 seconds.

    To assemble: Attach a "saint honore" tip to a piping bag, or cut the tip of a plastic pastry bag at a 30-degree angle to create the same effect. Fill with the meringue and pipe the "leaf" peaks on top of the pie, and then torch until the meringue is toasty brown.

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    • on November 27, 2012

      Flag

      The pie itself is amazing .....the recipe is the worst, in what oven will this cook in 25 minutes? Not mine nor the previous reviewer. I baked this thing for 55 minutes on a 350 oven and that's after dickering around for 20 min on 330, this was tasty though after it was Finally done

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    • on November 10, 2012

      Flag

      This might be the worlds worst written recipe. Cooking this pie at 330 degrees for 25 minutes? Not even close. We ended up baking it for about an hour and 15 minutes with a final temp of 400. The meringue recipe is completely lacking and after ruining 2 batches we scraped it and looked up another recipe. All that said this is probably one of the best pies we have ever eaten. The zest and orange water give the pumpkin a wonderfully bright flavor and the meringue a subtle sweetness over the overall richness of the pumpkin. We will definitely make it again after completely rewriting the recipe!

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