fluffy pumpkin pie

This was my mom's recipe. It's fluffiness (thanks to the egg whites) is a nice alternative to the usual dense pumpkin pie.

The flowers in this picture are the oh-so-fun maple leaf roses.

fluffy pumpkin pie
makes one pie - (For two of those weenie store-bought pie crusts I multiply the ingredients by one and a half times)

One crust of pastry
2 C cooked, strained pumpkin (personally, I think straining is a pain, so I just use canned pumpkin)
1 C milk
3 egg yolks, beaten
1 C sugar
1 teas vanilla extract
½ teas cinnamon
1/8 teas cloves
1/8 teas nutmeg
dash of salt
3 egg whites, beaten stiff

Preheat oven 350°. Mix pumpkin together with milk and egg yolks. Then add sugar, vanilla, spices, and a dash of salt. Fold in stiff egg whites.

Pour into pastry shell and bake for 45-55 minutes. It needs to cool a while before you slice into it. Serve with a dollop of fresh whipped cream.

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