Vegetable shortening gives this piecrust—which we've deemed our best ever—a delicious, flaky texture. Be sure to read the
nutrition labels and buy a brand with no trans fats though.
- Cooking spray
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1 1/4 cups
canned pumpkin
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1/2 cup
packed brown sugar
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3/4 teaspoon
ground cinnamon
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1/2 teaspoon
grated lemon rind
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1/4 teaspoon
salt
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1/8 teaspoon
ground nutmeg
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2
large egg yolks
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2/3 cup
evaporated low-fat milk
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1
envelope unflavored gelatin
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1/4 cup
fresh orange juice
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2
large egg whites
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1/8 teaspoon
cream of tartar
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5 tablespoons
granulated sugar, divided
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3 tablespoons
water
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1/2 cup
heavy whipping cream
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1/2 ounce
shaved bittersweet chocolate
Preparation
- 1. Preheat oven to 400°.
- 2. Remove 2 sheets of plastic from All-Purpose Light Piecrust dough.
Fit dough, plastic wrap side up, into a 9-inch pie plate coated with
cooking spray. Remove top sheets of plastic wrap. Fold edges under;
flute. Pierce bottom and sides of dough with a fork; freeze 10 minutes.
Line bottom of dough with a piece of foil; arrange pie weights or dried
beans on foil. Bake at 400° for 25 minutes or until browned. Remove
weights and foil. Cool completely on a wire rack.
- 3. Combine pumpkin and next 6 ingredients (through egg yolks) in a
medium saucepan, stirring with a whisk. Stir in milk; bring to a boil.
Reduce heat, and simmer 4 minutes or until slightly thick, stirring
frequently. Remove from heat. Sprinkle gelatin over orange juice in a
small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15
seconds, stirring until gelatin dissolves. Stir gelatin mixture into
pumpkin mixture. Cool.
- 4. Place 2 egg whites and cream of tartar in a large bowl; beat with
a mixer at high speed until frothy. Gradually add 1 tablespoon
granulated sugar, beating until soft peaks form. Combine remaining 1/4
cup granulated sugar and 3 tablespoons water in a saucepan; bring to a
boil. Cook, without stirring, until candy thermometer registers 250°.
Pour hot sugar syrup in a thin stream over egg whites, beating at high
speed until stiff peaks form. Gently stir one-fourth of egg white
mixture into pumpkin mixture; gently fold in remaining egg white
mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
- 5. Place cream in a medium bowl; beat with a mixer at high speed
until soft peaks form. Spread evenly over pie; top with chocolate. Cut
into wedges.