Best Pumpkin Baked Alaska Pie Recipes

PUMPKIN BAKED ALASKA PIE

Pumpkin Baked Alaska Pie image

Pumpkin baked Alaska. Freeze any leftovers and defrost about 20 minutes, or 30 to 40 minutes in the refrigerator.

Provided by ammilgram

Categories Fruits and Vegetables Vegetables Squash

Time 9h26m

Yield 10

Number Of Ingredients 13

Ingredients

1 (9 inch) frozen, deep-dish pie crust (such as Mrs.Smith's®)
1 ½ cups pumpkin puree
⅔ cup white sugar
¼ cup orange juice
1 teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon ground nutmeg
16 marshmallows
4 egg, separated
1 (8 ounce) container nondairy topping (such as Rich's RichWhip®)
¼ teaspoon salt
½ cup white sugar
½ teaspoon vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Allow crust to thaw for 15 minutes.
Line the inside of the crust with aluminum foil and a layer of pie weights or dried beans.
Bake on the middle rack of the preheated oven until edge of crust is golden, 12 to 15 minutes.
Combine pumpkin, 2/3 cup sugar, orange juice, cinnamon, 1/2 teaspoon salt, and nutmeg in a bowl. Place egg yolks in a small bowl.
Place marshmallows in a bowl of boiling water. Stir well until melted. Add pumpkin mixture; stir until heated through.
Spoon about 1/4 of the pumpkin-marshmallow mixture into the bowl of egg yolks; stir back into the original mixture. Cover the bowl with plastic wrap and freeze until firm, at least 30 minutes.
Beat nondairy topping with an electric mixer until soft peaks form. Fold into the chilled pumpkin mixture. Pour into the pie crust. Cover with plastic wrap and freeze pie until set, 8 hours to overnight.
Preheat oven to 500 degrees F (260 degrees C).
Beat egg whites and 1/4 teaspoon salt in a bowl with clean beaters until soft peaks form. Add 1/2 cup sugar, 1 tablespoon at time, beating well after each addition until meringue is stiff and glossy. Fold in vanilla extract with a spatula. Spread meringue over the frozen pie.
Bake in the preheated oven until meringue peaks are golden, 1 to 2 minutes.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 52.4 g, Cholesterol 74.4 mg, Fat 10.6 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 393.8 mg, Sugar 31.9 g

BAKED ALASKA PUMPKIN PIE

Baked Alaska Pumpkin Pie image

From my mother-in-law's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 11

Ingredients

- pastry for 9 inch one crust pie
3 - egg yolks, slightly beaten
1 can(s) 16 ounces pumpkin
3/4 cup(s) sugar
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground cloves
1 can(s) 13 ounces evaporated milk
1 pint(s) vanilla, toffee chip, or butter pecan ice cream
- brown sugar meringue (below)

Steps:

Heat oven to 425. Prepare pastry. Mix remaining ingredients except ice cream and meringue. Pour into pastry lined pie plate. Bake 15 minutes. Reduce oven temperature to 350; bake pie until knife inserted in center comes out clean, about 45 minutes longer. Refrigerate baked pie at least 1 hour. Soften ice cream slightly; press into waxed paper lined pie plate, 8x1 1/2 inches. Freeze until solid.
Just before serving, heat oven to 500. Prepare Brown Sugar Meringue by beating 3 egg whites and 1/4 teaspoon cream of tartar until foamy. Beat in 6 tablespoons brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under-beat beat in 1/2 teaspoon vanilla.
Unmold ice cream and invert on pie; remove waxed paper. Spoon meringue onto pie, covering ice cream completely and sealing meringue to edge of crust. Bake until golden brown, 2-3 minutes. Serve immediately.