Dessert

Beth’s Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH

Beth’s Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH



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BETH’S PUMPKIN PIE WITH TOASTED MARSHMALLOW TOPPING
Serves 8

INGREDIENTS:

For Crust:
1 ¼ cups (150g) flour
3 tbsp (31 g) powdered sugar
½ tsp (2.5 ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk and egg white separated
2 tbsp (30 ml) ice water

Filling:
15 ounce can (422 g) pure pumpkin puree
1 ¼ tsp (6.25ml) pumpkin pie spice
½ tsp (2.5 ml) salt
2 eggs
14 ounce can (396 g) sweetened condensed milk

Marshmallow Topping:
2 egg whites
1 cup (240 ml) of light corn syrup
pinch of salt
½ tsp (2.5 ml) vanilla
¼ tsp (1.25 ml) cream of tartar
2 tbsp (25 g) sugar

METHOD:
In the bowl of a food process combine flour, powdered sugar and salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.

In a small bowl whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. (reserve egg white)

Turn dough out onto a floured surface, flatten into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour.

Preheat heat oven to 450F (232C)

Once dough is chilled, roll out to 1/8” thickness and fit into a pie tin. Trim edges of dough around rim and then fold up to create a double crust.

Press crust together to form an even level around the rim. Then use the Pastry Wheel Decorator to run over the pie crust to form a decorative edge. Then place the pie shell in the freezer to set up while you prep the filling.

In a large bowl combine the pumpkin puree, pumpkin pie spice and salt. Whisk until smooth. Then add the eggs and sweetened condensed milk.

Remove pie from freezer and place on a baking sheet. Pour filling into shell. Lightly brush pie crust with the egg white to seal crust and ultimately form a golden, shinny crust.

Bake at 450F (232C) for 15 mins. Then reduce temperature to 350F and bake for another 35-40 mins until pie is set. Place a pie shield, or strip of aluminum foil, around the crust to prevent over browning.

Allow pie to cool completely and then make the marshmallow topping.

Place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar.

Transfer marshmallow to a pastry bag fitted with a round tip. Pipe out decorative mounds or swirls in the center of the pie.

If you are not serving right away, the pie can be refrigerated, uncovered, until ready to serve. Then proceed with last step of broiling.

Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown.

BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away! Enjoy! xx

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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View Comments (35)

35 Comments

  1. Raghda Alothman

    October 25, 2017 at 1:32 am

    I just love your videos! you're such a joy to watch. I have been a subscriber for year and I love to watch your videos. You can really tell that you love what you do.
    Alots of love
    From Germany

  2. Nancy Palacios Devereaux

    October 25, 2017 at 1:32 am

    Wonderful recipe! I'm going to give it a try this weekend. This is a ridiculous question but what kind of salt do you use for this recipe?

  3. Conny Torres

    October 25, 2017 at 1:32 am

    I am definitely going to make this version! <3

  4. momof2

    October 25, 2017 at 1:32 am

    That pie crust wheel is very cool

  5. PotterFan394007

    October 25, 2017 at 1:32 am

    I wish I could subscribe to the box, I love the idea of all the unique kitchen gadgets! I will once I get a chance

  6. Laila Satour

    October 25, 2017 at 1:32 am

    hii, I just have a question: what lenses do use
    thank you so much
    I love your videos❤️

  7. DDelilahM

    October 25, 2017 at 1:32 am

    Do you have a recipe for Marshmallow withut the raw egg whites?

  8. Marsha Balderrama

    October 25, 2017 at 1:32 am

    Hi Beth, I'm going to make this for Thanksgiving. I received my October box. Can't wait to try the pie roller. Cheers!

  9. Latifa G

    October 25, 2017 at 1:32 am

    Love your videos!!!!!!!

  10. Rachel Stone

    October 25, 2017 at 1:32 am

    Love this! Can’t wait to try it.

  11. Sherry Jimerson

    October 25, 2017 at 1:32 am

    Looks delicious! Will you please bake a sweet potato pie!

  12. 46619TAB

    October 25, 2017 at 1:32 am

    Beth – I use the pie crust recipe my mom used that she learned from her mom, it calls for Crisco instead of butter. The filling is the same and I remember as a kid wrapping strips of aluminum foil around the edges of the crust. My version calls for frosting the pie with whipped cream before serving. I don't care for marshmallow but will try piping the whipped cream instead.
    Thanks Beth!

    My mom's side came on the Mayflower so over the years I've learned that it was a very brutal first year and without the help of the local Wampanoag people, the new comers would have perished. The first celebratory meal was probably called the Harvest Meal, the surviving new comers had lived the first year, and the meal was prepared with the help of the Wampanoag to celebrate. Anyway, they didn't have Pumpkin Pie because they didn't have flour, they had a crustless Pumpkin Pudding. The main meat was fish, maybe water foul but no turkey, all supplemented with plenty of Autumn vegetables and fruits. Also, unlike many now days, they didn't eat like hogs because they didn't have much.

  13. Richard Khusial

    October 25, 2017 at 1:32 am

    Wow this recipe looks delicious, Thanks Beth

  14. Remy Andersen

    October 25, 2017 at 1:32 am

    Love the dog! George, I think his name is? Have a happy Halloween Beth!!!!

  15. My Fiori Style

    October 25, 2017 at 1:32 am

    Loved the recipe as always Beth, so amazing <3 I wanted to ask if you could make some videos on how to be as perfect as you? lol I mean, how do keep everything so clean and tidy?? even while your cooking?!! When I try to put together something with flour, I know I'm gonna end up having a HUGE mess 🙁 Sharing your tips on having a lovely kitchen (and house, for that matter 🙂 ) before and after doing your delicious recipes would help me out a lot!! Big hugs from Perú!

  16. butterpaint

    October 25, 2017 at 1:32 am

    Cutest little dog, what kind of dog is that? Love the pie!

  17. FitAngie

    October 25, 2017 at 1:32 am

    Hi Beth this is a beautiful pumpkin pie recipe your mother has I love it and would love to make it as I've never had pumpkin pie before. We don't have canned pumpkin so I make my own purée but you say you need 15oz, so would it still be 15oz of homemade purée?

  18. Liz Homan

    October 25, 2017 at 1:32 am

    I love this channel. I love everything about it. I hope they'll be a series of Thanksgiving dinner party videos and recipes coming up. And ALL of the holiday cooking ❤

  19. Laila Shaban

    October 25, 2017 at 1:32 am

    I had pumpkin pie this morining

  20. Susan Brabant

    October 25, 2017 at 1:32 am

    Beth
    Can’t wait to try to make this. However where is that top from it’s so cute!!

  21. Rezzie Yildirim

    October 25, 2017 at 1:32 am

    Thank you so much Beth!!!

  22. Lauren Kim

    October 25, 2017 at 1:32 am

    Not only are her recipes so original and tasty, but the presentation of her food is amazing! Her recipes should be featured on Food Network, no?

  23. Liz

    October 25, 2017 at 1:32 am

    I can't wait to try this one!

  24. Richelle Cooks the World

    October 25, 2017 at 1:32 am

    Notification squad ❤❤❤

  25. Byron Chandler

    October 25, 2017 at 1:32 am

    Hi, Beth. Your pie looks beautiful. I am grateful to be a part of your lovely cooking community.

  26. Nerdy KEV

    October 25, 2017 at 1:32 am

    You should do recipes for your adorable dog !

  27. jade wood

    October 25, 2017 at 1:32 am

    Pumpkin pie has always fascinated me, being a Brit who loves holidaying in the states around this time of year and how much Americans love all things Pumpkin I can't seem to find the appeal. That being said I have never tried pumpkin pie so maybe I should give it a go although I have to confess I'm not a huge pie fan. Also on a complete side note who was that adorable ball of golden fluff we got a peak of in the beginning? jade x

  28. naziha boubazine

    October 25, 2017 at 1:32 am

    I like how you care about us _ I mean who leave out USA _ thank you Beth frome Algeria (ecmxcuse my english)

  29. I&W W

    October 25, 2017 at 1:32 am

    Looks delicious, is it possible to substitute the corn syrup with something else like glucose or maple syrup ?

  30. JillianbyHart

    October 25, 2017 at 1:32 am

    Beth, I notice you only do pumpkin pie for holiday recipes, why not try sweet potato pie?

  31. Liz S.

    October 25, 2017 at 1:32 am

    GORGEOUS holiday pie; and I love the dog cameo! 🙂

  32. Emma's Goodies

    October 25, 2017 at 1:32 am

    This looks GORGEOUS Beth!

  33. Kelly Hutchinson

    October 25, 2017 at 1:32 am

    I am super excited about trying this simple pumpkin pie recipe this year. And I can't wait to try the pie crust wheel I got from the subscription box 🙂 I will feel so professional.

  34. Debbie From Illinois

    October 25, 2017 at 1:32 am

    Yum!

  35. ericaa_

    October 25, 2017 at 1:32 am

    You're like a real life Monica Geller <3

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