Pumpkin Pudding Pie
Pumpkin pudding pie has all the flavor of the classic with a creamy pudding filling and a showy meringue topping. It's the perfect make-ahead dessert for fall gatherings.
Servings: 8 servings
Ingredients
For the crust
- 35 gingersnap cookies ground (about 9 oz, yielding 1 ¾ cups)
- ¼ cup light brown sugar
- 4 tbsp unsalted butter melted
For the filling
- 1 pkg unflavored gelatin
- 2 tbsp whole milk
- 1 cup heavy cream
- 1 ½ cups whole milk
- ½ cup dark brown sugar separated
- 1 tsp kosher salt
- 5 egg yolks (reserve whites for meringue)
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree (spread on paper towels to soak up extra moisture)
For the meringue
- 5 egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F.
- Prepare the crust: Crumble gingersnap cookies into a food processor and pulse until finely ground. Add the light brown sugar, and with the processor running, add the melted butter through the feed tube until the crumbs are evenly coated. Press mixture evenly into a 9-inch pie dish, pressing the crumbs about halfway up the sides. Bake the shell in the preheated 325°F oven until the crust is fragrant and set, about 13-15 minutes. Remove the crust from the oven and let it cool.35 gingersnap cookies, ¼ cup light brown sugar, 4 tbsp unsalted butter
- While the crust is baking: Sprinkle the gelatin over 2 tablespoons of milk to bloom while preparing the pudding.2 tbsp whole milk, 1 pkg unflavored gelatin
- Cook the filling: In a 3-quart saucepan, combine the heavy cream, 1 ½ cups milk, ¼ cup of the dark brown sugar, and salt. Set over medium-high heat, whisking to ensure the sugar dissolves. In a separate bowl, whisk the egg yolks, remaining ¼ cup of dark brown sugar, and cornstarch. When the milk and cream mixture begins to steam slowly, temper the egg yolk mixture by ladling heated milk into the yolks, whisking constantly. When the egg yolks are warmed, add to the cream and milk mixture and whisk until thickened, about 2-4 minutes.1 cup heavy cream, 1 ½ cups whole milk, ½ cup dark brown sugar, 1 tsp kosher salt, 5 egg yolks (reserve whites for meringue), 3 tbsp cornstarch
- Finish the filling: Remove from heat and strain the pudding directly into a food processor. Add the cinnamon, ginger, cloves, nutmeg, vanilla extract, and bloomed gelatin and mix until the gelatin dissolves into the pudding. Add the pumpkin puree and mix until fully incorporated.1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, 1 tsp vanilla extract, 1 cup canned pumpkin puree (spread on paper towels to soak up extra moisture)
- Add to the crust: Cool pudding to room temperature, then pour into the cooled crust and set in the refrigerator to chill completely, about 4-6 hours.
- Prepare the meringue: In the bowl of an electric mixer, combine egg whites and granulated sugar. Set over simmering water and stir constantly until sugar is dissolved and the mixture is at 160°F. Remove from heat and place on a stand mixer fitted with the whisk attachment. Beat until the mixture is cooled to room temperature. Then, beat in the vanilla extract.5 egg whites, 1 cup granulated sugar, 1 tsp vanilla extract
- Assemble: Remove the pie from the refrigerator and place it on a serving platter. Top with meringue frosting and brûlée the top, if desired.
Video
Nutrition
Serving: 1slice | Calories: 484kcal