A marzipan pumpkin patch turns a splendid pie into delicious whimsy.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2004
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In food processor, whirl gingersnap cookies to make 3 cups (750 mL) crumbs. Add butter; whirl until moistened. Press onto bottom and up side of 9- x 1-1/2-inch (23 x 4 cm) round tart pan with removable bottom. Bake in centre of 350°F (180°C) oven until firm to the touch, about 10 minutes. Let cool on rack.
Filling: Meanwhile, in small bowl, sprinkle gelatin over rum; set aside. In large bowl, beat eggs with brown sugar until pale; beat in pumpkin pur? cinnamon, ginger, nutmeg and salt. Transfer to saucepan. Cook over medium heat, stirring constantly, until candy thermometer registers 160°F (70°C), about 6 minutes. Remove from heat.
Add gelatin mixture; stir until melted. Add white chocolate; stir until melted. Scrape into large bowl; refrigerate, stirring occasionally, until slightly colder than room temperature but not set, about 1-1/2 hours.
In bowl, beat egg whites until soft peaks form. Beat in granulated sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form.
In separate bowl, whip cream; fold into pumpkin mixture. Fold in one-third of the egg whites; fold in remaining whites. Scrape into crust. Swirl top decoratively. Refrigerate until set, about 4 hours. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 2 days.)
Garnish: In bowl, whip cream. Using piping bag fitted with 1/4-inch (5 mm) star tip, place tip at crust edge; pipe in 1-inch (2.5 cm) swags, lifting tip at end of swag, around edge. Garnish with Marzipan Pumpkins and White Chocolate Pumpkins and Shards.
Nutritional facts <b>Per each of 12 servings:</b> about
- Sodium 400 mg
- Protein 9 g
- Calories 529.0
- Total fat 29 g
- Cholesterol 116 mg
- Saturated fat 14 g
- Total carbohydrate 58 g
- Iron 23.0
- Folate 20.0
- Calcium 13.0
- Vitamin A 98.0
- Vitamin C 3.0