To create a crisp crust on the bottom, Grace Parisi partially bakes the pie shell before adding the filling. If the edge starts to darken too much, cover it with a pie shield or strips of foil. This crust is also great for Classic Pumpkin Pie and another variation, Chocolate-Swirled Pumpkin Pie. More Pumpkin Desserts
nice texture but the flavour is a little flat.
I think this recipe needs more information. I made it tonight for Thanksgiving tomorrow. There was a lot of swearing going on.... I don't know what I did wrong with beating the egg whites, it took forever, and I mean FOREVER! There needs to be more information for non-experienced egg-beaters, because this important detail can make or break the pie! Firstly, the eggs have to be out of the fridge for 30 minutes, then start beating on low and increase to medium, I read somewhere add cream of tartar, and never beat on high. I guess the immersion blender can't be used for this. I was worried why I need to beat the eggs for 10 minutes or longer until something happens?! Please make a note of the approximate time it takes to beat the egg whites, and, should consistency be similar to whipped topping....? And then the amount of filling is way too much. All pie forms I find in stores are 9.5 inches. I followed the recipe and had filling left over, it was really soupy, so I filled two ramekins with that. I thought it would be great to make a different pumpkin pie, fluffier than the traditional one..... I hope it tastes ok.
This Pie was easy to make and light , aromatic and delicious!
