Ultimate Pumpkin Pie

Ultimate Pumpkin Pie
  1. Use the lard crust on this site. Allow to fully cool before filling.
  1. 3/4 cup sugar
  2. 1 tablespoon packed golden brown sugar
  3. 1 tablespoon cornstarch
  4. 2 teaspoons ground cinnamon
  5. 3/4 teaspoon ground ginger
  6. 1/4 teaspoon (generous) salt
  7. 1 16-ounce can solid pack pumpkin
  8. 3/4 cup whipping cream
  9. 1/2 cup sour cream
  10. 3 large eggs, beaten to blend
  1. Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
  2. Add to crust.
  3. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
  1. Even though the center of the pie is wet when done it firms up nicely when it cools.
  2. I'm curious if this can get even fluffier by folding in 2 or 3 whipped egg whites.
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