Let me dispel a few rumors.
No, this pie is not exactly pretty.
Yes, this picture was taken inside of a refrigerator.
Yes, this slice is sitting on a plate intended for sushi.
No, this is not sushi. It’s pie. Delicious pie.
Yes, I ate this slice of pie after photographing it. And then I ate some more pie. And let’s not even talk about the obscene quantity of filling I ate beforehand. I might have to relive the prevailing guilt, otherwise.
I don’t like feeling guility.
I suppose that’s why pumpkin is this recipe’s saving grace. I mean it is a fruit. A super tasty fruit, at that.
So why not add something naughty? Oh, say . . . white chocolate, for example? It’s sweet, creamy, and the perfect match for pumpkin.
Seriously, this combination is SO good. It’s mind-blowing.
The filling is basically pumpkin, white chocolate, and cream. Add in some pumpkin pie spice (this stuff is a must-have, especially during the fall), vanilla extract, and kosher salt, and you have a decadent truffle filling. It’s heaven in a spoonful.
I would know. But as I said, let’s not talk about that . . .
Instead, let’s talk crust! This is, surprisingly, a crust that you don’t have to feel guilty about. It’s egg whites, sugar, and chopped pecans. That’s it.
No butter, no egg yolks, no cream. Blasphemy? Maybe . . .
I just wanted needed an excuse to eat more filling. I’m not kidding.
Alternatively, if you have more self-control than I do, you could go for a graham cracker crust, nut crust, or classic crust. Whatever you like.
If you do decide to go with the meringue crust, allow me to give you one warning:
This crust will stick. It will be hard to remove from the pie pan. You might curse at your pie server, your pie plate, your great aunt Peggy, your great great grandfather Boris, this recipe, this blog, me. You might be so busy cursing all of the above that you unknowingly lift out the first slice with such force, it goes flying across the room and hits great aunt Peggy square in the face.
(Okay, I’m probably getting carried away.)
As soon as you take your first bite of this pie, all of the crust-sticking, pie-slinging frustration will be worth it. Believe me, it will be.
White Chocolate & Pumpkin Truffle Pie
Yields 8-12 Servings
For the CRUST:
-1 C. Pecans, chopped
-3 Egg Whites
-3 Tbsp. Granulated Sugar
Preheat the oven to 300 degrees F.
Add the egg whites and sugar to the bowl of a stand mixer. Beat on high speed until stiff peaks form, about 2-4 minutes. Once stiff, glossy, and increased in volume, fold in the pecans.
Transfer mixture to a 10 inch pie plate and spread to an even layer. Bake on the center rack until golden brown, about 1 hour and 15 minutes. (Start to check the crust after the 1 hour mark.) It should be dry to the touch. Remove from oven and cool for 1 hour.
For the FILLING:
-12 oz. White Chocolate Chips, melted (I used Nestle Toll House)
-½ C. Heavy Cream, heated until almost scalding*
-1 C. Pumpkin Puree (I used organic from Trader Joe’s, but I also like Libby’s)
-1 tsp. Vanilla Extract
-1 tsp. Pumpkin Pie Spice
- ½ tsp. Kosher Salt (do not leave this out!)
Slowly whisk together melted chocolate and heated heavy cream until smooth. Whisk in pumpkin puree, vanilla extract, pumpkin pie spice, and salt until combined. Refrigerate until thickened, about 4 hours.
Note: Right after mixing together all the ingredients for the filling, the mixture will be very loose. This is okay – the cream and the chocolate will firm up the mixture if given adequate time in the refrigerator.
Add the pumpkin truffle filling to the crust and spread evenly. Serve immediately. Refrigerate any leftover pie.
Note: The crust will stick to the pie pan somewhat. This is expected, so don’t fret!
*Since initially posting this recipe, I reduced the amount of cream in the filling for the pie. I received several comments that the center never set – so sorry if this happened to you! Now, with the adjusted amount of cream, it should set up much better!