Beth’s Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH

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BETH’S PUMPKIN PIE WITH TOASTED MARSHMALLOW TOPPING
Serves 8

INGREDIENTS:

For Crust:
1 ¼ cups (150g) flour
3 tbsp (31 g) powdered sugar
½ tsp (2.5 ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk and egg white separated
2 tbsp (30 ml) ice water

Filling:
15 ounce can (422 g) pure pumpkin puree
1 ¼ tsp (6.25ml) pumpkin pie spice
½ tsp (2.5 ml) salt
2 eggs
14 ounce can (396 g) sweetened condensed milk

Marshmallow Topping:
2 egg whites
1 cup (240 ml) of light corn syrup
pinch of salt
½ tsp (2.5 ml) vanilla
¼ tsp (1.25 ml) cream of tartar
2 tbsp (25 g) sugar

METHOD:
In the bowl of a food process combine flour, powdered sugar and salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.

In a small bowl whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. (reserve egg white)

Turn dough out onto a floured surface, flatten into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour.

Preheat heat oven to 450F (232C)

Once dough is chilled, roll out to 1/8” thickness and fit into a pie tin. Trim edges of dough around rim and then fold up to create a double crust.

Press crust together to form an even level around the rim. Then use the Pastry Wheel Decorator to run over the pie crust to form a decorative edge. Then place the pie shell in the freezer to set up while you prep the filling.

In a large bowl combine the pumpkin puree, pumpkin pie spice and salt. Whisk until smooth. Then add the eggs and sweetened condensed milk.

Remove pie from freezer and place on a baking sheet. Pour filling into shell. Lightly brush pie crust with the egg white to seal crust and ultimately form a golden, shinny crust.

Bake at 450F (232C) for 15 mins. Then reduce temperature to 350F and bake for another 35-40 mins until pie is set. Place a pie shield, or strip of aluminum foil, around the crust to prevent over browning.

Allow pie to cool completely and then make the marshmallow topping.

Place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar.

Transfer marshmallow to a pastry bag fitted with a round tip. Pipe out decorative mounds or swirls in the center of the pie.

If you are not serving right away, the pie can be refrigerated, uncovered, until ready to serve. Then proceed with last step of broiling.

Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown.

BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away! Enjoy! xx

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Beth’s Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH

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