Ingredientes para New York Times Sour Cream Pumpkin Carrie Sheridan
- Pie Crusts
- 1 cup (200g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Ground Cloves
- Canned Pumpkin Puree
- Eggs
- 1 cup (240g) sour cream
- Whipped cream, for serving (optional)
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Cómo preparar New York Times Sour Cream Pumpkin Carrie Sheridan
- Preheat oven to 450°F (232°C).
- Prepare a 9-inch pie crust. Prick the bottom with a fork and bake for 7-11 minutes, or until lightly golden.
- Reduce oven temperature to 350°F (177°C).
- 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.
- Stir in 1 (15 ounce) can pumpkin puree.
- In a separate bowl, whisk 2 large egg yolks.
- Gradually whisk the egg yolks into the warm pumpkin mixture.
- Stir in 1 cup (240g) sour cream until well combined.
- Cook over simmering water, stirring constantly, until the mixture thickens slightly (about 5-7 minutes). Remove from heat.
- In a clean, dry bowl, beat 2 large egg whites with an electric mixer until soft peaks form.
- Gradually add the remaining 1/2 cup (100g) granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the meringue into the pumpkin mixture until just combined.
- Pour the filling into the pre-baked pie crust.
- Bake for 45-50 minutes, or until the filling is set and the top is lightly browned.
- 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
