Description
I found this recipe ages ago in our local newspaper. There is enough filling for 2, 9-inch pies or one 11-inch pie. Line the pie plate with your best pie dough. Make a strong, fluted rim that extends about 1/2-inch above the rim of the dish. Do not prick the bottom of the pastry.
Ingredients
- Cooked Pumpkin
- Light Brown Sugar
- White Sugar
- Salt
- Light Molasses
- Bourbon Whiskey
- Cinnamon
- Ginger
- Nutmeg
- Clove
- Egg Yolks
- Heavy Cream
- Milk
- Egg Whites
- Sugar
Instructions
- Preheat over to 450 degrees
- Blend together the first 13 ingredients
- Beat the egg whites until slightly foaming
- Beat in a pinch of salt and continue beating to form soft peaks
- Beat in the sugar and continue beating to make stiff, shining peaks
- Beat 1 / 4 of the whites into the pumpkin mixture and delicately fold in the remainder
- At once, ladle the mixture into the pie shell filling only to the rim of the pan
- Immediately, bake the pie in the middle level of the preheated oven for 15 minutes
- When rim of crust colors lightly, reduce heat to 375 degrees and bake 15 minutes more – lower heat if pastry browns to much
- Lower heat again to 350 degrees and continue baking another 15 minutes or so, until the filling 2 inches from the edge of the pie is done
- Turn off the oven, leave door ajar and let pie sit for 20-30 minutes more
- Serve warm or cold with whipped cream or ice cream