New York Times Sour Cream Pumpkin Carrie Sheridan Recette

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.

Préparation 20 min
Cuisson 100 min
Calories 413.4 kcal
Protéines 12g
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New York Times Sour Cream Pumpkin Carrie Sheridan 47

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour New York Times Sour Cream Pumpkin Carrie Sheridan

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Comment préparer 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

Questions fréquentes

Combien de temps faut-il pour préparer New York Times Sour Cream Pumpkin Carrie Sheridan ?

New York Times Sour Cream Pumpkin Carrie Sheridan prend environ 120 minutes du début à la fin — environ 20 minutes de préparation et 100 minutes de cuisson.

Combien de calories contient New York Times Sour Cream Pumpkin Carrie Sheridan ?

New York Times Sour Cream Pumpkin Carrie Sheridan contient environ 413.4 calories par portion, avec environ 12 g de protéines, 17 g de glucides et 30 g de lipides.

De quels ingrédients ai-je besoin pour New York Times Sour Cream Pumpkin Carrie Sheridan ?

Les principaux ingrédients de New York Times Sour Cream Pumpkin Carrie Sheridan sont Pie Crusts, Sugar, Salt, Cinnamon, Ginger, Nutmeg. Consultez la liste complète avec les quantités ci-dessus.

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