Pumpkin Soufflé Pie

Serves: 8

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This is a lighter version of the traditional pumpkin pie. It has a light, airy texture that pairs especially well with ginger ice cream.



Shape pie crust dough into a disk, about 4 inches in diameter. Wrap tightly in plastic wrap and refrigerate at least 1 hour.

Roll dough between two lightly floured pieces of parchment paper to a 1/8-inch-thick disk, about 14 inches in diameter. Remove the top sheet of parchment and gently wrap the dough around the rolling pin. Position the pin over the pie pan and gently unroll the dough, easing it into the pan. Press the dough gently, but firmly against the sides and bottom of the pan. Remember not to pull or stretch the dough. Trim the edge of the dough, leaving approximately a 3/4-inch overhang. Fold the dough over and tuck the edge inside the pie pan to form a double-thick edge crust. Pinch the crust to form crimps.

Preheat oven to 425°F. In large mixing bowl, beat together pumpkin, sugar, egg yolks, spices and salt until very smooth. Stir in evaporated skim milk. The mixture should have the consistency of porridge or oatmeal—it should drop easily from a spoon. If it's too thick, add a bit more milk so it's easier to fold in the egg whites.

In small bowl, beat egg whites until soft peaks form and slowly add the 2 tablespoons of sugar. Continue to beat until stiff, glossy peaks form.

Stir 1/4 cup of the egg whites into the pumpkin mixture and then gently fold in the remaining egg whites until fully incorporated.

Pour the pumpkin filling into the pie shell and bake for 15 minutes. Reduce heat to 300°F and cook another hour, until a knife inserted in the center comes out cleanly. Turn off oven heat and leave the door ajar to let the pie cool for 25 minutes.

Source: Sound Consumer November 2001

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