JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 2h
Yield Two 9-inch pies, 16 to 20 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
- Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
- In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
- Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
- Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams
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[email protected]This was my first time making a pumpkin pie and it turned out great! The recipe was easy to follow and the pie was delicious. I will definitely be making this again.
Nikesh Das
[email protected]This pumpkin pie was delicious! The crust was flaky and the filling was creamy and flavorful. I would definitely make this again.
Lemisia Hamalwa
[email protected]I followed the recipe exactly and the pie turned out perfectly. The crust was golden brown and the filling was smooth and creamy. I would definitely make this again.
AKOON DIT
[email protected]This was the worst pumpkin pie I've ever had. The crust was tough and the filling was bland. I would not recommend this recipe to anyone.
Yildiz Argun
[email protected]I've made this pumpkin pie several times and it always turns out great. The crust is flaky and the filling is creamy and flavorful. I would definitely recommend this recipe.
kimbo a
[email protected]This pumpkin pie was just okay. The crust was a bit dry and the filling was not very flavorful. I would not make this again.
A krishna Z patel
[email protected]I followed the recipe exactly and the pie turned out terrible. The crust was soggy and the filling was lumpy. I would not recommend this recipe.
AR ALINUR
[email protected]This pumpkin pie was a disappointment. The crust was tough and the filling was bland. I would not recommend this recipe.
Broken Angle
[email protected]I've tried many pumpkin pie recipes, but this one is by far the best. The crust is flaky and the filling is perfectly spiced. I will definitely be making this again.
Gaming Rifat
[email protected]This pumpkin pie was delicious! The crust was flaky and the filling was creamy and flavorful. I would definitely make this again.
Mandah Jox
[email protected]I followed the recipe exactly and the pie turned out perfectly. The crust was golden brown and the filling was smooth and creamy. I would definitely make this again.
james addison
[email protected]This was the best pumpkin pie I've ever had! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Bayzid Hasan
[email protected]I was a bit skeptical about making a pumpkin pie from scratch, but this recipe was so easy to follow. The pie turned out beautifully and tasted delicious.
Anemesh Kirtunia
[email protected]This pumpkin pie was easy to make and turned out great. The crust was perfectly golden brown and the filling was smooth and creamy. I would definitely make this again.
Ishola Bolarinwa
[email protected]I've been making this pumpkin pie for years, and it's always a crowd-pleaser. The crust is flaky and buttery, and the filling is smooth and creamy. I highly recommend it!
MUHAMMAD RAZU
[email protected]This pumpkin pie was a hit at our Thanksgiving dinner! The texture was light and fluffy, and the flavor was perfectly balanced. I'll definitely be making this again next year.