Yummy Fluffy Pumpkin Pie
436
Fluffy Pumpkin Pie recipe
Ingredients
| 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
|
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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Nutrition Facts
Serving Size 72g (2.5 oz)Amount per Serving
Calories 46833% of calories from fat
% Daily Value *
Total Fat 17g
27%
Saturated Fat 10g
48%
Trans Fat
0g
Cholesterol 255mg
85%
Sodium 709mg
30%
Total Carbohydrate
21g
21%
Dietary Fiber 8g
30%
Sugars g
Protein
24g
Vitamin A 763%
•
Vitamin C 18%
Calcium 17%
•
Iron 24%
* based on a 2,000 calorie diet
How is this calculated?
