Pumpkin Marshmallow Pie

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CRUST

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Roll out the crust and press it onto the bottom of a 9” pie dish.

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PUMPKIN FILLING

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Combine the eggs with the pumpkin puree and whisk them together.

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Add in the salt and spices and whisk them together, then add the condensed milk and mix until the mixture is fully combined and smooth.

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Pour the mixture over the pie crust.

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Beat the egg white until it’s foamy and brush it onto the pie dough, then refrigerate the pie for 30 minutes.

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Preheat the oven to 350F. Bake the pie, on the bottom rack, for 45 minutes until the edges are set and the center is still jiggly.

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Remove it from oven, let it cool to room temperature, then refrigerate it until it’s cold.

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MARSHMALLOW MERINGUE

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In a small saucepan, bring 1⁄2 cup of water to a simmer. Keep the water simmering on low heat and place the bowl with the egg whites and sugar on top of the saucepan, creating a double boiler.

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Whisk the egg whites and sugar over low heat for 5 to 10 minutes, until the sugar granules are dissolved. You can feel it between your fingers if the sugar is fully dissolved or you can use a candy thermometer and bring the mixture to about 150°F (65°C).

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When the sugar granules are fully dissolved in the egg whites, remove the bowl from the heat and place it on the stand mixer. Beat the mixture on medium-high speed, until stiff peaks form and the mixture is no longer warm.

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Spread the meringue on top of the pie and serve.

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Recipe by Bernice from Baran Bakery

Pumpkin Marshmallow Pie

Pumpkin Marshmallow Pie

Ingredients

Instructions

Pumpkin Marshmallow Pie

Pumpkin Marshmallow Pie

Ingredients

Instructions

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