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Make-Ahead Pumpkin Pie With Maple-Cinnamon Whipped Cream

Food Jacob 6days ago 12Views 0Comments

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Make-Ahead Pumpkin Pie With Maple-Cinnamon Whipped Cream

Why This Recipe Works: When we set out to develop a recipe for a make-ahead pumpkin pie—one that we could fully bake and then freeze for up to two weeks with no negative effects—we knew a steep challenge lay ahead of us. Custard pies typically don’t survive freezing because the eggs in the custard contain a lot of water and tend to split into weepy mush once frozen.

During the course of testing, we discovered that substituting gelatin for the eggs was the answer. The gelatin suspended excess water in a flexible network, so the filling remained smooth and retained its structure after being frozen and thawed. Cream replaced the richness that we lost when we ditched the eggs. Since gelatin sets up in a cool environment, it also made the luscious stir-together filling no-cook.

Serves 8 to 10

For the pie:

  • 1 cup heavy cream
  • 1 tablespoon unflavored gelatin
  • 1 (15-ounce) can unsweetened pumpkin puree
  • 3/4 cup (5 1/4 ounces) sugar
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 fully baked 9-inch pie crust, completely cool

For the topping:

  • 1 cup heavy cream, chilled
  • 1/4 cup maple syrup (for the best flavor, use a good-quality maple syrup
  • 1/4 teaspoon ground cinnamon
  • Pinch salt

For the pie: Whisk cream and gelatin in microwave-safe bowl until all gelatin looks wet (mixture will be slightly lumpy). Let mixture sit until it looks like loose cottage cheese, about 5 minutes.

Microwave gelatin mixture until gelatin has melted, about 1 minute, whisking halfway through microwaving. Whisk until smooth and syrupy and no lumps remain. (If lumps persist, microwave in 10-second intervals, whisking after each, until smooth.)

Whisk pumpkin, sugar, maple syrup, ginger, salt, cinnamon, and nutmeg in large microwave-safe bowl until combined. Microwave pumpkin mixture until heated to 110 degrees F, about 2 minutes, stirring halfway through microwaving. Immediately add gelatin mixture to pumpkin mixture and whisk to thoroughly combine.

Pour filling into crust. Gently shake pie so filling spreads to edges of crust; let cool for 10 minutes. Spray sheet of plastic wrap with vegetable oil spray and gently press onto filling. Refrigerate for at least 4 hours.

For the topping: Using stand mixer fitted with whisk attachment, whip all ingredients on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1–3 minutes. (Topping can be refrigerated for up to 24 hours.)

Spread topping evenly over pie. Serve.

To make ahead: At the end of step 4, the pie can be wrapped tightly in plastic wrap, then aluminum foil, and frozen for up to 2 weeks. To serve, completely unwrap pie and let thaw at room temperature for 5 hours. Make topping while pie thaws and spread over pie just before serving.

Recipes courtesy of America’s Test Kitchen

This article is from the Internet:Make-Ahead Pumpkin Pie With Maple-Cinnamon Whipped Cream

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President Donald Trump will be opening New York City Veterans Day Parade on Nov. 11 with a speech, making history as the first time a sitting president has accepted an invitation to attend the annual event. Trump will open the 100th edition of the parade with a speech addressing veterans and military officials at Madison Square Park in Manhattan on Monday, the White House confirmed on Nov. 6. After his tribute, Trump will then lay a wreath at the Eternal Light Memorial in the park. Doug McGowan, chairman of the United War Veterans Council, which hosts the annual parade, made an appearance on “Fox & Friends” Wednesday to announce the news. “I am proud to announce—honored to announce—that the commander-in-chief has accepted our invitation and will be leading the New…


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