3-ways to Decorate Pumpkin Pie by Tessa Huff

Ingredients:

For the Meringue Topping

2 egg whites
⅔ cup granulated sugar
½ teaspoon pure vanilla extract

 

For the Cinnamon Whipped Cream

1 cup heavy cream
2 to 3 tablespoons granulated sugar
2 tablespoons cream cheese, softened
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract

 

For the Cut-Out Pie Leaves

Pie dough scraps or single pie dough recipe

1 egg
1 tablespoon milk

Share This Recipe With Your Friends

Preparation:

For the Meringue Topping

  1. Fill a saucepan with a couple inches of water and bring to a simmer.  Meanwhile, whisk together the egg whites and sugar in the bowl of an electric mixer.  Place the mixer bowl on top of the saucepan to create a double-boiler and lower the heat on the stove to maintain a simmer.  Whisking intermittently, heat the egg mixture until it reaches 160F on a candy thermometer (or until very hot to the touch).
  2. Carefully move the bowl back to the mixer fitted with the whisk attachment.  Whisk on high speed until the meringue returns to room temperature and holds stiff peaks, about 8 minutes.  Add the vanilla and mix until combined.
  3. Fill two piping bags fitted with different piping tips (I used star and petal tips) with the meringue.  Pipe meringue stars, kisses, and zigzag patterns on top of the completely cooled pie. Gently toast with a culinary torch until the edges of the meringue is golden brown.
  4. Alternatively, pile on the meringue and swirl it around using the back of a spoon.  You want lots of texture here so the edges get all toasted and brown. Use a broiler to brown the meringue if you don’t have a culinary torch.

For the Cinnamon Whipped Cream

  1. Whip cream and sugar together until soft peaks form.  Add the remaining ingredients and whip until thick and smooth.  Do not over-mix.
  2. Fill a piping bag fitted with a large petal tip with the whipped cream.  Keeping the narrow end of the piping tip facing away from the center of a cooled pie, pipe petals around the edges of the pie.  Continue to pipe concentric circles, leaving the center open.  Fill the center of the flower with chocolate chips, butterscotch chips, sprinkles, and chopped nuts.

For the Cut-Out Pie Leaves

  1. Roll out pie dough scraps (or a second batch of pie dough) on a lightly floured surface.  Cut out leaves with cookie cutters or a paring knife.  Place the cut-outs on a lined baking sheet and chill in the refrigerator for about 15 minutes.
  2. Meanwhile, preheat the oven to 400F.  Mix together the egg and milk to create a wash and brush over the chilled cut-outs.  Bake for about 15 minutes or until golden brown.  Place the leaves on top of a cooled pie.