Pumpkin Pie with Apple Cider Whipped Topping
A delightful twist on classic pumpkin pie featuring a rich spiced filling topped with light and airy apple cider whipped topping, perfect for fall gatherings.
Ingredients
For the Pumpkin Pie
- 1 pie Pumpkin Pie (Pre-Baked) Store-bought or homemade; be sure it’s cooled before adding the topping.
For the Apple Cider Whipped Topping
- 1 cup Egg Whites Room temperature for easier whipping.
- 1 cup Sugar Use organic cane sugar for a more natural sweetness.
- 1 cup Fresh Apple Cider Preferably from a local orchard for the best flavor.
- 1 tsp Ground Cinnamon For warmth.
- 2 pcs Vanilla Beans If unavailable, substitute with 2 tsp pure vanilla extract.
Instructions
Preparation
- In a large mixing bowl, whip the egg whites using a hand mixer or stand mixer until soft peaks form, about 3-5 minutes.
- With the mixer on low, gradually add the sugar, then increase the speed to medium-high. Continue whipping for another 5-7 minutes until stiff peaks form.
- In a saucepan, bring the fresh apple cider to a rolling boil, then reduce heat and simmer until it reduces by half, which should take about 10-15 minutes.
- Once reduced, allow the apple cider to cool for about 5 minutes before carefully folding it into the whipped egg whites.
- Scrape the seeds from the vanilla beans and add them into the egg white mixture along with the ground cinnamon. Gently fold until combined.
- Using a spatula, spread the whipped topping generously over the top of the pre-baked pumpkin pie.
- Slice into wedges and serve immediately or chill briefly before serving.
Notes
If you have leftovers, store the pumpkin pie in an airtight container in the fridge for up to 4 days. It’s best enjoyed fresh.