"When putting a new twist on pumpkin pie, it's usually the spice mix that gets tinkered with, or perhaps you mix in some extras like chopped nuts. If these minor tweaks don't add enough excitement for you, it's time to change up the whole dessert by following Julia Child's lead. The famed chef used a meringue, or whipped egg whites, to take pumpkin pie from ho-hum to a fluffy delight."
"First published in Parade magazine in 1982, the recipe calls for separating four eggs into whites and yolks. Child whipped the whites into a foam, which is simple as long as you avoid costly mistakes with meringue, like using old eggs. She then carefully folded the meringue into the pumpkin filling before baking it in a pie shell. Be gentle and mix the custard until just combined, or else the egg whites will deflate."
"The resulting pie winds up with a light and airy texture that's a lot more refreshing after a heavy Thanksgiving dinner. Those who have made the recipe compare the filling to a soufflé or a fluffy cloud, thanks to all the tiny air bubbles trapped in the whipped whites. This isn't the only amazing thing about Child's recipe, though. She also added some unexpected flavorings for an even tastier pie."
Whipped egg whites folded into pumpkin custard create a light, airy texture resembling a soufflé, with tiny air bubbles trapped in the foam. The method begins by separating eggs, whipping the whites to a stable foam (avoiding old eggs), and gently folding them into the pumpkin mixture before baking in a pie shell to prevent deflation. The filling combines canned pumpkin puree, milk and cream, brown and white sugar, egg yolks, and warm spices. Three tablespoons of molasses deepen the sweetness, and a shot of bourbon or dark rum boosts overall flavor.
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