Pumpkin Angel Pie #SundaySupper
Thanksgiving is around the corner and life is busier than ever. Friends and family will be gathering together not for just one meal but for many. There are menus to be created, many trips made to the grocery store and, fortunately, lots of cooking and baking.
Sometimes the meaning of the holiday gets lost in the hustle and bustle, which is why I am so happy that my Sunday Supper family has joined together with Gallo Family Vineyards to focus on Giving Thanks.
In my household we sit down together for dinner most nights. At the table we take turns saying what the best part of day was, what the nicest thing was that we did for someone else without receiving anything in return and what the funniest part of our day was. My feeling is that even on our darkest days, there should be a best part, nicest part and funniest part.
When friends and extended family join us for dinner, they are asked the same questions and it’s always interesting to hear everyone’s answers. At Thanksgiving we, also, include a question about what everyone is most thankful for.
Today I am sharing with you a light and delicious dessert that will be a lovely addition to your Thanksgiving table; Pumpkin Angel Pie. I know that this pie also looks like a cake and is baked in a springform pan, but I think ‘pie’ is a more appropriate description.
The meringue shell includes spices of the season – cinnamon, ginger and nutmeg. After the meringue cools, it is filled with pumpkin that has been mixed with whipped cream and mascarpone, along with those seasonal spices. I am pretty sure that the angels are singing with Pumpkin Angel Pie.
What better way to help finish your meal than with a glass of Gallo Family Vineyards Pinot Grigio. It brings together the refreshing flavors of fresh green apple, white peach and citrus, all complementing the smoothness of the Pumpkin Angel Pie.
If you are inclined towards reds, Gallo’s Pinot Noir is a medium bodied wine that provides a smooth and light finish with aromas of cherry and sweet fruit flavors. It is the subtle earthy flavors that will bring out the bounty taste of the pumpkin.
|Pumpkin Angel Pie|| |
- 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
- For the meringue crust:
- Preheat the oven to 325º. Butter a 9" springform pan, line the bottom with parchment paper and butter the paper. Set aside.
- Stir together the sugar, cinnamon, ginger and nutmeg and set aside.
- 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.
- 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.
- 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.
- For the pumpkin filling:
- 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.
- Pour the filling into the cooled meringue shell. Cover the top with plastic wrap and refrigerate for several hours.
- 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.
- 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.
- Store in the refrigerator until serving time.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Check out Gallo Family Vineyards store locator that spares you from driving all around in search of the perfect wine.
Many thanks to Isabel Reis Laessig from Family Foodie for doing such a great job hosting this week’s Sunday Supper. Please be sure to look through all of the tempting Giving Thanks wine pairing recipes that my fellow Sunday Supper family members have made.
Want even more wonderful ideas? Head over to Gallo Family Vineyards’ Giving Thanks blog page. Also, be sure to participate in their fabulous Every Cork Counts™ campaign. Gallo Family Vineyards is committed to helping Meals on Wheels America to improve the health and quality of life for the seniors they serve. For the sixth year in a row, Gallo invites Americans to help end senior hunger and isolation with their annual Every Cork Counts™ program. They are donating $1 for every cork submitted through their website or snail mail. All Gallo Family fans have to do is snap a picture, or send their corks!
Appetizers and Bread:
- Antipasto by Cindy’s Recipes and Writings
- Blue Cheese, Fig, and Caramelized Onion Palmiers by A Kitchen Hoor’s Adventures
- Crusty Artisan Style Bread by Life Tastes Good
- Grandma’s Oyster Stew by Bobbi’s Kozy Kitchen
- Turkey Croquets with Mushroom Sauce by Basic N Delicious
Salads and Sides:
- Autumn Crunch Salad by Magnolia Days
- Harvest Chopped Salad by Hezzi-D’s Books and Cooks
- Cranberry Pecan Turkey Salad by Family Foodie
- Kicked Up Oven Roasted Red Potatoes by Recipe for Perfection
- Roasted Squash and Wild Rice Salad by Ruffles and Truffles
- Rustic Herbed Stuffing with Greens by Shockingly Delicious
- Fig Basted Roast Butternut Squash Stuffed with Quinoa, Apple and Fig Stuffing by The Wimpy Vegetarian
- Paella by That Skinny Chick Can Bake
- Slow Cooker Cranberry Balsamic Beef by Cupcakes & Kale Chips
Desserts and Sweets:
- Chocolate Gingerbread Blondies by Food Done Light
- Cinnamon Spice Coffee Cake by Cosmopolitan Cornbread
- Cranberry Orange Coffeecake With Brown Sugar Crumb by Serena Bakes Simply From Scratch
- Dark Chocolate Caramel Bark by Take a Bite Out of Boca
- Pumpkin Angel Pie by Desserts Required
- Pumpkin Chocolate Chip Bundt Cake by Alida’s Kitchen
Plus 10 Ways to Give Thanks by Sunday Supper Movement