Monday, December 1, 2014

Pumpkin Meringue Pie Recipe

Pumpkin pie, what can be more traditional for Thanksgiving dessert than this?  Once there were many recipes for pumpkin pie but then came Libbey's canned pumpkin and the one recipe to rule them all.  I ate my fill of pumpkin pies made with the Libbey's recipe all my life and always wanted something different, something not covered in mounds of whipped cream and not as sweet.  Then I stumbled upon this recipe, dating from 1920.  Many pies we cover with whipped cream today were actually topped with meringue back in the early 1900's.  This recipe has been a huge winner with both me and my wife and even my family liked it.  It's a little more involved than your typical pumpkin pie but the result is worth it.  I get up early in the morning and make the crust from scratch then whip up the pie and have it baked and ready to go before I put the turkey in the oven.  You can make your own pumpkin puree or use canned but here's something to think about, Libbey's pumpkin is actually a variety of butternut squash, not really pumpkin.  Real pie pumpkin has a different texture and a slightly stronger taste. This recipe took first place in The Fresh Market's holiday recipe contest in 2014.

1920 Pumpkin Meringue Pie

2 C Pumpkin Puree
2C Whole Milk
1/2C Sugar
1/4tsp Salt
1/2tsp Cinnamon
1/4tsp Nutmeg
3 Eggs

3 Egg Whites
1 1/2T Sugar

Good Marmalade or Jam

Line a pie tin with the pastry and brush with a beaten egg and set aside.  Mix pie ingredients together until well blended and pour into pie crust.  Bake in 375° oven until set about an hour and a half, pie should have no jiggle to it. Lower oven temperature to 325°.  Spoon some marmalade or jam of choice over top of pie, the hot pie will soften the jam and allow you to spread it evenly over the top of the pie.  In a mixer bowl beat egg whites and sugar until you reach stiff peaks then mound meringue over top of pie.  Bake in oven until browned over then remove and allow to cool.

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