Light and Fluffy Pumpkin Pie

Light and Fluffy Pumpkin Pie
  1. 1 medium pie pumpkin or 1 can pumpkin
  2. 1 C sugar
  3. 1.5 tsp. Cinnamon
  4. 1 tsp. All Spice
  5. 1 tsp. Nutmeg
  6. 1/2 tsp. ginger
  7. 1/2 tsp. vanilla extract
  8. 1/2 tsp. salt
  9. 2 eggs
  10. 1/2 can (12 oz.) evaporated milk
  11. 1 pie crust, or 2 small pie crusts
  1. for fresh: slice the pumpkin in half, clean out the goo. Place face down on a cookie sheet, cover with foil, bake 375 for 1.5 hours. when cool, scrape the pumpkin flesh from the peel. Add the flesh to a food processor and puree until smooth.
  2. Add remaining ingredients except egg whites, blend.
  3. whip egg whites, fold in
  4. Pour into pie crust(s). Use tinfoil around the edges to keep the crust from getting extra dark.
  5. bake at 425 for 15 minutes, then 350 for 45-55 more minutes. Pie should NOT giggle when done.

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