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Categories:
flour salt cold cold water eggs brown sugar cream pumpkin pumpkin pie spice salt eggs sugar water cream of tartar
Viewed: 25 - Published at: 9 years agoIngredients
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup cold Land O Lakes Butter, cut into pieces
- 2 to 3 tablespoons cold water
- 2 Land O Lakes Eggs
- 1 cup firmly packed brown sugar
- 1/2 cup Land O Lakes Heavy Whipping Cream
- 1 (15-ounce) can cooked pumpkin
- 1 teaspoon pumpkin pie spice*
- 1/2 teaspoon salt
- 5 Land O Lakes Eggs (whites only)
- 10 tablespoons sugar
- 5 teaspoons water
- 1/4 teaspoon cream of tartar
Method
- Heat oven to 425F.
- Combine flour and 1/8 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
- Stir in enough water with fork just until flour is moistened.
- Shape dough into ball; flatten slightly.
- Roll out dough on lightly floured surface into 12-inch circle; fold into quarters.
- Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
- Trim crust to 1/2 inch from edge of pan.
- Crimp or flute edge; set aside.
- Beat eggs at medium speed in bowl until thick and lemon-colored.
- Add all remaining filling ingredients; beat until well mixed.
- Pour filling into prepared crust.
- Bake 10 minutes.
- Reduce oven to 350F.
- Continue baking 40-50 minutes or until knife inserted in center comes out clean.
- Cool completely.
- Increase oven to 425F.
- Combine egg whites, sugar, water and cream of tartar in heavy 2-quart saucepan.
- Cook over low heat, beating with whisk, 5-6 minutes or until mixture reaches 160F.
- Pour mixture into bowl; beat at high speed 6-7 minutes or until stiff peaks form.
- Spoon meringue over pie, sealing meringue to crust.
- Bake 3-6 minutes or until meringue is lightly browned.
