Yummy Fluffy Pumpkin Pie
Fluffy Pumpkin Pie recipe
Yield
24 servingsPrep
25 minCook
45 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
pumpkin
canned |
|
| 1 | cup |
heavy whipping cream
or heavy whipping cream |
|
| ¾ | cup | milk |
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| ¾ | cup |
sugar
granulated |
|
| 3 | tablespoons |
dark rum
or bourbon |
|
| 2 | teaspoons | ginger |
|
| 2 | teaspoons | cinnamon |
|
| 1 | teaspoon | salt |
|
| ¼ | teaspoon | nutmeg |
|
| ¼ | teaspoon | cloves |
|
| 4 | large | egg yolks |
|
| 5 | large | egg whites |
|
Trans-fat Free, High Fiber
Directions
Roll pastry into two 11-inch circles on lightly floured surface.
Place in two 9-inch pie plates and flute edges forming high rim.
Refrigerate 30 minutes.
Preheat oven to 450℉ (230℃).
Mix all ingredients except egg whites in bowl.
Beat egg whites in mixer bowl until stiff but not dry.
Gently fold the whites into pumpkin mixture.
Ladle into prepared pie shells.
Bake 15 minutes; reduce heat to 375℉ (190℃) F and bake 15 minutes more.
Reduce heat to 350℉ (180℃) F and bake 15 minutes more, until toothpick inserted 2 inches from edge of pie comes out clean.
Turn off oven; leave pie in oven with door ajar 20 minutes.
Serve warm or cold.
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