A fluffy, golden meringue sits atop a rich ice cream made of pumpkin, marshmallows, egg yolks, and fall spices in this elegant baked Alaska.
Preparation Time
40 mins
Cooking Time
16 mins
Total Time
56 mins
Calories
313 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Preheat oven to 500 degrees F (260 degrees C).
Step 3
Allow crust to thaw for 15 minutes.
Step 4
Line the inside of the crust with aluminum foil and a layer of pie weights or dried beans.
Step 5
Bake on the middle rack of the preheated oven until edge of crust is golden, 12 to 15 minutes.
Step 6
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.
Step 7
Place marshmallows in a bowl of boiling water. Stir well until melted. Add pumpkin mixture; stir until heated through.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
Bake in the preheated oven until meringue peaks are golden, 1 to 2 minutes.
Ingredients
½ cup white sugar
½ teaspoon salt
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
⅛ teaspoon ground nutmeg
⅔ cup white sugar
¼ cup orange juice
1 ½ cups pumpkin puree
16 marshmallows
1 (9 inch) frozen, deep-dish pie crust (such as Mrs.Smith's®)
4 egg, separated
1 (8 ounce) container nondairy topping (such as Rich's RichWhip®)
