Julia Child Pumpkin Pie Recipe

Julia Child Pumpkin Pie is not your grandmother’s dense custard pie. Her recipe from Julia Child & More Company, called “Aunt Helen’s Fluffy Pumpkin Pie,” folds beaten egg whites into the filling for a lighter, almost soufflé-like texture. Same warm spices, but airier and more delicate.Julia adds molasses and bourbon to the classic spice blend, giving this pie deeper flavor than most. The whipped whites make it stand taller in the pan.

I was skeptical the first time I made this. I’d always made the dense, custardy version. But the fluffy texture won me over. It’s still pumpkin pie, just elevated.

What makes this different from regular pumpkin pie? Separated eggs. The yolks go into the filling, but the whites are beaten and folded in, creating a lighter, taller pie.

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Why You’ll Love This Recipe

• Lighter texture: Whipped egg whites make it fluffy, not dense.
• Deeper flavor: Molasses and bourbon add complexity.
• Taller pie: The folded whites make it rise impressively.
• Julia’s personal recipe: From Aunt Helen, passed to Julia.
• Perfect for Thanksgiving: A more elegant take on the classic.

Julia Child Pumpkin Pie Ingredients

From Julia Child & More Company. Serves 8-10.

For the Crust:

• 1 unbaked 11-inch pie shell (or two 9-inch shells)

For the Filling:

• 2 cups canned pumpkin purée (1 lb can)
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• ½ tsp salt
• 1½ tsp ground cinnamon
• 1½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 3 Tb molasses
• 3 Tb bourbon or dark rum
• 4 large eggs, separated
• 1 cup heavy cream
• ¾ cup milk

How To Make Julia Child Pumpkin Pie

Step 1: Prepare

1. Preheat oven to 450°F. Have your unbaked pie shell ready in the pan.

Step 2: Make the Filling Base

2. Combine pumpkin and sugars: In a large bowl, whisk together the pumpkin, brown sugar, and granulated sugar.
3. Add spices and liquids: Whisk in salt, cinnamon, ginger, nutmeg, cloves, molasses, and bourbon.
4. Add egg yolks: Whisk in the 4 egg yolks (save the whites).
5. Add cream and milk: Whisk until completely smooth.

Step 3: Beat the Egg Whites

6. Whip whites until soft peaks: In a separate clean bowl, beat the 4 egg whites until soft peaks form.
7. Add a little sugar if desired: A tablespoon of sugar helps stabilize. Beat until stiff but not dry.

Step 4: Fold and Fill

8. Lighten the base: Fold a dollop of whites into the pumpkin mixture. This loosens it.
9. Fold in remaining whites: Gently fold in the rest. The mixture will be voluminous.
10. Pour into shell: Fill the pie shell. It will be fuller than regular pumpkin pie.

Step 5: Bake

11. High heat first: Bake at 450°F for 10-15 minutes until the rim begins to brown.
12. Reduce heat: Lower to 375°F and bake another 25-30 minutes.
13. Test for doneness: A knife inserted near the edge should come out clean. The center may still be slightly shaky. That’s okay.

Step 6: Cool Slowly

14. Turn off oven, prop door open: Let the pie sit in the warm oven for 20-30 minutes. This prevents sinking.
15. Cool completely on a rack.

Recipe Tips

• Separate the eggs when cold: Easier to avoid breaking yolks. But beat whites at room temperature for more volume.
• Clean bowl for whites: Any fat will prevent peaks. Use a glass or metal bowl, not plastic.
• Fold gently: You want to keep the air in. Don’t stir.
• The center will jiggle: It sets as it cools. Don’t overbake.
• Slow cool is important: Turning off the oven and letting the pie sit prevents cracking and sinking.
• Bourbon adds flavor: You won’t taste alcohol, just depth. Rum works too.

Common Mistakes

• Overbeating the whites: They should be stiff but glossy, not dry and grainy.
• Deflating when folding: Use a gentle folding motion. Cut down the center, sweep under and over.
• Overbaking: The center should still move slightly. It sets as it cools.
• Removing too fast: The slow cooling in the warm oven prevents the top from cracking.

Make-Ahead

The pie can be baked a day ahead. Cover loosely with foil once completely cool and refrigerate. Bring to room temperature before serving, or warm gently in a 300°F oven for 15 minutes.

The pie is best the day it’s made, when the texture is still light. The next day it’s still delicious but slightly denser.

How To Store

• Room Temperature: Cover loosely, up to 4 hours.
• Refrigerator: Cover with foil, up to 3 days. The texture becomes denser but still tastes good.
• Freezer: Not recommended. The fluffy texture doesn’t freeze well.

Nutrition Facts

Per serving (1/10 of 11-inch pie):

• Calories: 320 kcal
• Protein: 5g
• Total Fat: 14g
• Saturated Fat: 7g
• Carbohydrates: 44g
• Fiber: 2g
• Sugar: 34g
• Sodium: 190mg
• Cholesterol: 105mg

FAQs

Source: Julia Child & More Company – Aunt Helen’s Fluffy Pumpkin Pie

– Claire