Ingredients
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1 recipe Pastry for Single-Crust Pie
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4 eggs
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1 15 ounce can pumpkin
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1 ½ cup sugar
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1 teaspoon ground cinnamon
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½ teaspoon salt
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½ teaspoon ground ginger
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¾ cup half-and-half
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1 teaspoon vanilla
Pastry for Single-Crust Pie
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1 ½ cup all-purpose flour
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¼ teaspoon salt
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¼ cup shortening or lard
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¼ cup butter, cut up, or shortening or lard
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¼ cup ice water
Directions
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Preheat oven to 450°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface use your hands to slightly flatten pastry ball. Roll pastry into a 12-inch circle. Line a 9-inch pie plate with pastry circle. Trim and flute edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 2 to 3 minutes more or until crust is set and dry. Remove from oven; reduce oven temperature to 375°F.
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Separate egg yolks from egg whites. Cover and chill egg whites. For filling, in a medium bowl whisk together egg yolks, pumpkin, 3/4 cup of the sugar, the cinnamon, salt, and ginger. Whisk in half-and-half and pour into unbaked crust. Bake about 45 minutes or until center is set. Cool on a wire rack 1 hour, then cover and chill at least 2 hours or overnight.
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During last 30 minutes that pie is chilling, set egg whites out at room temperature. In the top of a double boiler combine room temperature egg whites, remaining 3/4 cup sugar, and the vanilla. Place over a pan of simmering water (bottom of pan should not touch the water). Beat with a mixer on high for 7 minutes or until stiff peaks form (tips stand straight) and a thermometer registers 160°F, scraping double boiler frequently.
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Mound meringue in the center of chilled pie. Using a handheld culinary torch, toast the meringue.
Pastry for Single-Crust Pie
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In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.
If you don't have a culinary torch, bake as directed in a pie pan. Add marshmallow meringue and broil 5 inches from the heat 2 minutes or until meringue is browned.
Nutrition Facts (per serving)
| 425 | Calories |
| 18g | Fat |
| 62g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 425 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 8g | 40% |
| Cholesterol 116mg | 39% |
| Sodium 317mg | 14% |
| Total Carbohydrate 62g | 23% |
| Total Sugars 41g | |
| Protein 7g | 14% |
| Vitamin C 2.4mg | 3% |
| Calcium 61mg | 5% |
| Iron 2.3mg | 13% |
| Potassium 205mg | 4% |
| Fatty acids, total trans 1g | |
| Folate, total 61.9mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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