Recipe courtesy of Yigit Pura
Show: Double Ovens
Spiced Heirloom Pumpkin Pie
Total:
1 hr 5 min
Prep:
30 min
Cook:
35 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 5 min
Prep:
30 min
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

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Spiced Pumpkin Crumb Cake

Recipe courtesy of Kelsey Nixon

Pumpkin Pie in a Sheet Pan

Recipe courtesy of Food Network Kitchen

Pumpkin Pie

Recipe courtesy of Joanne Chang

Pumpkin Pie

Recipe courtesy of Food Network Kitchen

Pumpkin Pie

Recipe courtesy of Martha Stewart

Pumpkin Pie

Recipe courtesy of Sarah Sharratt

Pumpkin Pie

Recipe courtesy of Alton Brown

Spiced Bourbon Pumpkin Milkshake

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c
On Tonight
On Tonight

Good Eats

8pm | 7c

Good Eats: Reloaded

8:30pm | 7:30c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats: Reloaded

10:30pm | 9:30c
11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

12am | 11c

Good Eats: Reloaded

12:30am | 11:30c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats: Reloaded

2:30am | 1:30c
3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here