Pumpkin Angel Pie
Cuisine: Pie, Thanksgiving
Author: Betsy Cohen
Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hour 10 mins
Ingredients
  • Meringue crust:
  • 1¾ cups (13.15 ounces) sugar
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1 cup (8.25 ounces) egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • Pumpkin filling:
  • 2 cups (14.70 ounces) heavy whipping cream
  • 1 cup (8.60 ounces) mascarpone cheese
  • ⅔ cup (4.90 ounces) sugar
  • 15 ounces pumpkin puree
  • ¼ teaspoon teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • pinch of ginger
Instructions
  1. For the meringue crust:
  2. Preheat the oven to 325º. Butter a 9" springform pan, line the bottom with parchment paper and butter the paper. Set aside.
  3. Stir together the sugar, cinnamon, ginger and nutmeg and set aside.
  4. Place the egg whites and cream of tartar into a large mixing bowl. Beat on medium speed until soft peaks form. With the mixer still running, gradually add the sugar mixture. Increase the speed to high and beat until stiff and shiny.
  5. Spoon the meringue into the prepared pan working around the edge first, using a large spoon to scoop the meringue out of the mixing bowl and a rubber spatula to scrape the meringue off the spoon. Once the edge has meringue scooped around it, transfer the remaining meringue into the middle of the springform. Smooth the meringue, leaving a well in the center. There will still be a layer of meringue on the bottom of the pan. Place the springform pan onto a piece of aluminum foil.
  6. Bake at 325° for 55 minutes. Remove from the oven and cool. When the meringue first comes out, it will look like it is about to go flying over. Then it will fall into the pan as it cools.
  7. For the pumpkin filling:
  8. Place the cream, mascarpone, sugar, pumpkin puree, cinnamon, cloves, nutmeg and ginger into a large mixing bowl. Start mixing on low speed and once the ingredients are blended, increase the speed. Beat until stiff peaks form.
  9. Pour the filling into the cooled meringue shell. Cover the top with plastic wrap and refrigerate for several hours.
  10. To unmold, release the handle of the springform. Before releasing the side of the pan, use a small metal spatula to go around the edges. Remove the side of the pan.
  11. Pumpkin Angel Pie may be served directly from the springform pan bottom or use two large spatulas to transfer the pie to a cake board or plate. Be sure to go under the parchment paper if you choose to move the pie off of the pan.
  12. Store in the refrigerator until serving time.
Recipe by Desserts Required at https://www.dessertsrequired.com/pumpkin-angel-pie-sundaysupper