Pumpkin Pie With Spiced Meringue Topping Food

DEEP-DISH PUMPKIN-MERINGUE PIE

Steps:

• Preheat oven to 375°F. Make the crust: On a lightly floured surface, roll out dough to an 1/8-inch thickness. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate 30 minutes.
• Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
• Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
• Reduce oven temperature to 325°F. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
• Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
• Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.

SPICED PUMPKIN PIE WITH CHOCOLATE PINON NUT STREUSEL

Steps:

• For the cake: In the mixer with the paddle attachment, cream the almond paste, egg, powdered sugar and vanilla paste and mix until creamy with no lumps. Then add the egg yolks one at a time, mixing well after each addition.
• Change the paddle to the whisk, and whisk for another 6-8 minutes. Fold in the flour, then the melted butter.
• Whisk the egg whites and sugar together to a soft peak making a meringue. Lastly fold in the meringue.
• Spread on a cookie sheet in a very thin layer and bake at 375 degrees F for about ten minutes.
• For the mousse: Cook the sugar and water to a glucose/syrup consistency. Place the egg yolks in the mixer and whisk until the color is pale and the consistency is thick. Then add the sugar/water syrup slowly and whisk until room temperature.
• Warm the pumpkin puree with the vanilla paste and pumpkin spice. Whisk in the gelatin and mix well.
• Bring the heavy cream to a soft peak by whisking it in a mixer. Fold the puree mixture into the egg yolk mixture and then fold in the whisked heavy cream. Pour the batter onto the biscuit cake.
• For the streusel: In the food processor combine all of the ingredients together and mix until it becomes a corn meal consistency.
• Spread the mixture over a silpat and bake at 300 degrees F until crispy and dry, about fifteen minutes. Chill and break into pieces.
• For Serving: Divide the mousse pie into eight squares and top with the streusel. This dessert can be served with an optional scoop of vanilla ice cream.