Cooking Lesson #1122: Pumpkin Soufflé Pie

…from the Perspectives’ Holiday Kitchen

How you doin’?  A holiday dinner is not complete without a slice of pie.  In the history of my blog there are recipes for great apple and pecan pies, but the most memorable holiday dessert ever is my Pumpkin Pie Soufflé.
 
The idea came from Julia Child who was a frequent guest on The Food Show—the program that Joan and I hosted on ABC for 5 years. Julia was a lady larger than life, and we just loved having her on the show. She told us about her Fluffy Pumpkin Pie that was featured in her 1989 classic, The Way to Cook. I’d never heard the word fluffy used to describe pumpkin pie, so I was intrigued!
 
After trying the recipe a few times, I discovered that making the filling for this recipe didn’t seem all that difficult. And you know what? It wasn’t. It just has a very clever trick.
 
Keep reading and I will tell you what the secret is. To give the pie filling a light, airy quality, you must separate the eggs and fold in whipped egg whites just before baking. Also, you must start with a hot oven, reducing the temperature periodically. These two tips give the pumpkin pie a dreamy texture. It is indeed fluffy, but still creamy and satisfying. It’s the perfect foil for a crisp, flaky crust and the wonderful finale for a holiday dinner.
 
Yield:  2 9-inch pies / 16 servings
 
Ingredients 
2 chilled prepared pie crusts (homemade or store bought)
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling)
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup heavy cream
3/4 cup whole milk
4 large egg yolks
3 tablespoons molasses
3 tablespoons spiced rum or bourbon
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 large egg whites
 
2 cups heavy whipped cream (for topping the finished pies)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place a rack in the center of an oven and preheat to 450°F (yes, that high!).
3. Lightly grease two 9-inch pie pans. See ChefSecret below. Place the pie pans in the fridge while you make the filling.
4. Combine all of the ingredients except for the egg whites in a large bowl and whisk together until well mixed. Set aside.
5. Add the egg whites to the bowl of a stand mixer with the whisk attachment.
6. Beat for a few minutes on medium-low speed until foamy, then increase the speed and beat until stiff peaks form. Note: Don’t over-beat or the whites will become grainy.
7. Add a quarter of the whites to the pumpkin mixture; carefully fold them in.
8. Add the rest of the egg whites and carefully fold them in. Do not overmix!
9. Immediately divide the mixture between the two prepared pie pans and smooth the tops.
10. Place in the hot oven and set a timer for 15 minutes.
11. Without opening the oven door, check the pies. When the crusts take on a bit of color around the edges, reduce the temperature to 375°F and bake for 15 more minutes.
12. Then lower the temperature one more time to 350°F and set a timer for 15 minutes.
13. Check the pies using a cake tester inserted two inches from the edge of the pie; it should come out clean. If not, cook in 5-minute increments until done.
14. Turn off the oven but leave the pie inside.
15. Prop the oven door open slightly and let cool slowly in the oven for 30 minutes to keep the fill from falling.
16. Move to a cooling rack and cool for at least 1 hour.
17. Serve slightly warm or chilled with a large dollop of whipped cream on top.

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ChefSecret:  If you’re using homemade pie dough, roll it out to line the two pie pans, trimming and tucking the edges under before crimping. The edge of the crust should extend about 1/2 inch above the pan. Place it in the fridge while you make the filling.

Bake the pie in the center of the oven for the best filling, but that’s not the best location for browning the bottom crust. If you have the time, par-bake the crust a bit in the bottom of the oven to give the bottom crust a headstart. Let it cool slightly before adding the filling.
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Quip of the Day:  Q. Why did the pumpkin pie argue with the turkey?  A. It didn’t want to be overshadowed at Thanksgiving!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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