Ready to add an unexpected twist to your pumpkin pie efforts this year? Voila, enter some creative twists thanks to cooking icon, Julia Child. In particular, one ingredient transforms the traditional pumpkin pie experience as we know it to something very……French. Well, the French have always been great allies to the U.S. and even gifted us the Statue of Liberty, so why not give them some of the spotlight on what is decidedly a hallmark American tradition: Thanksgiving (and by way of association, the revered pumpkin pie). With no further ado, we present out-of-the-box pumpkin pie a la Julia Child:
What does a souffle, pumpkin pie and Easter have in common?
Short answer: Eggs. And in the case of Julia’s pumpkin pie recipe, egg whites.
Two other possibly unexpected ingredients that help define this confectionary dish are molasses and bourbon, which make this pie far from shy on the flavor chart. (Warning: If you are longing for a traditional pumpkin pie experience, this pie is not for you.)
INGREDIENTS
- 4 eggs
- 2 15 oz. (3.5 cups) pumpkin puree
- 1 cup brown sugar
- 1 cup sugar
- 1 teaspoon salt
- 3 tablespoons molasses
- 3 tablespoons bourbon or dark rum
- 3 teaspoons cinnamon
- 3 teaspoons ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup heavy cream
- 3/4 cup while milk (or more as needed)
- 2 unbaked 9-inch pie shells
DIRECTIONS
Heat oven to 450 degrees with rack in center. Separate eggs and set aside.
Mix pumpkin, sugars, salt, molasses, liquor, spices, egg yolks, cream and mil until smooth and the consistency of a soft puree.
In a separate bowl mix the egg whites until foamy; add a pinch of salt, then 2 tablespoons sugar until shiny, white peaks form. Beat 1/4 cup of the whites into the pumpkin mixture; gently fold in the rest.
Immediately fill the pie shells to just below the rim of the pan. Bake until the rim of the crusts turn gold, 10-15 minutes. Reduce heat to 375 and bake another 25-30 minutes (the center should still be a bit wet; pies will continue to cook as they cool). To keep the pie crust from over-browning cover with foil. Turn off the oven heat, crack the door and let the pies sit for 20-30 minutes.
Serve warm or cover and refrigerate for up to 2 days. Serve pie warm or at room temperature.
THE VERDICT
The “out of the box” aspect of this pumpkin pie recipe is that the pie delivers an unexpected souffle experience with luscious, dark notes from the added liquor. Whipped cream and/or vanilla ice cream add a nice contrast to the dark intensity of the pie’s flavors.
Need some easy table setting ideas for your feast? Click here.