New York Times Sour Cream Pumpkin Carrie Sheridan Receita

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.

Preparo 20 min
Cozimento 100 min
Calorias 413.4 kcal
Proteína 12g
Avaliação Seja o primeiro
New York Times Sour Cream Pumpkin Carrie Sheridan 46

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Ingredientes para New York Times Sour Cream Pumpkin Carrie Sheridan

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Como fazer 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

Perguntas frequentes

Quanto tempo leva para fazer New York Times Sour Cream Pumpkin Carrie Sheridan?

New York Times Sour Cream Pumpkin Carrie Sheridan leva cerca de 120 minutos do início ao fim — aproximadamente 20 minutos de preparo e 100 minutos de cozimento.

Quantas calorias tem New York Times Sour Cream Pumpkin Carrie Sheridan?

New York Times Sour Cream Pumpkin Carrie Sheridan tem aproximadamente 413.4 calorias por porção, com cerca de 12 g de proteína, 17 g de carboidratos e 30 g de gordura.

De quais ingredientes preciso para New York Times Sour Cream Pumpkin Carrie Sheridan?

Os principais ingredientes de New York Times Sour Cream Pumpkin Carrie Sheridan são Pie Crusts, Sugar, Salt, Cinnamon, Ginger, Nutmeg. Veja a lista completa com as medidas acima.

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