New York Times Sour Cream Pumpkin Carrie Sheridan Rezept

This melt-in-your-mouth New York Times Sour Cream Pumpkin Pie recipe, by Carrie Sheridan, is a holiday game-changer! Forget everything you thought you knew about pumpkin pie – this one boasts a light, meringue-like texture that even pumpkin pie skeptics will adore. Its creamy, spiced filling is perfectly balanced, making it the star of any Thanksgiving or Christmas feast. A delicious alternative is Mrs. Smith's frozen sweet potato pie.

Vorbereitung 20 Min.
Kochzeit 100 Min.
Kalorien 413.4 kcal
Eiweiß 12g
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New York Times Sour Cream Pumpkin Carrie Sheridan 46

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Zutaten für New York Times Sour Cream Pumpkin Carrie Sheridan

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Zubereitung von New York Times Sour Cream Pumpkin Carrie Sheridan

  1. Preheat oven to 450°F (232°C).
  2. Prepare a 9-inch pie crust. Prick the bottom with a fork and bake for 7-11 minutes, or until lightly golden.
  3. Reduce oven temperature to 350°F (177°C).
  4. In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together 1/2 cup (100g) granulated sugar, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
  5. Stir in 1 (15 ounce) can pumpkin puree.
  6. In a separate bowl, whisk 2 large egg yolks.
  7. Gradually whisk the egg yolks into the warm pumpkin mixture.
  8. Stir in 1 cup (240g) sour cream until well combined.
  9. Cook over simmering water, stirring constantly, until the mixture thickens slightly (about 5-7 minutes). Remove from heat.
  10. In a clean, dry bowl, beat 2 large egg whites with an electric mixer until soft peaks form.
  11. Gradually add the remaining 1/2 cup (100g) granulated sugar, beating until stiff, glossy peaks form.
  12. Gently fold the meringue into the pumpkin mixture until just combined.
  13. Pour the filling into the pre-baked pie crust.
  14. Bake for 45-50 minutes, or until the filling is set and the top is lightly browned.
  15. Let cool completely on a wire rack before serving. Serve chilled with whipped cream, if desired.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

147g

Fat

39g

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Vegetables Holiday Event Kid Friendly Dietary 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von New York Times Sour Cream Pumpkin Carrie Sheridan?

New York Times Sour Cream Pumpkin Carrie Sheridan dauert insgesamt etwa 120 Minuten – ungefähr 20 Minuten Vorbereitung und 100 Minuten Kochzeit.

Wie viele Kalorien hat New York Times Sour Cream Pumpkin Carrie Sheridan?

New York Times Sour Cream Pumpkin Carrie Sheridan hat etwa 413.4 Kalorien pro Portion, mit ungefähr 12 g Eiweiß, 17 g Kohlenhydraten und 30 g Fett.

Welche Zutaten brauche ich für New York Times Sour Cream Pumpkin Carrie Sheridan?

Die wichtigsten Zutaten für New York Times Sour Cream Pumpkin Carrie Sheridan sind Pie Crusts, Sugar, Salt, Cinnamon, Ginger, Nutmeg. Die vollständige Liste mit Mengenangaben findest du oben.

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