Title: Fluffy Pumpkin Pie
Categories: Pies, Bakery
Yield: 16 servings
Cross tmpj72b; your
-favorite pie
2 cn (16 oz. each) pumpkin
1 c Heavy or whipping cream
3/4 c Milk
3/4 c Firmly packed brown sugar
3/4 c Granulated sugar
3 tb Dark rum or bourbon
2 ts Each ginger and cinnamon
1 ts Salt
1/4 ts Each nutmeg and cloves
4 Large egg yolks
5 Large egg whites
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 degrees Mix all ingredients except egg whites
in bowl. Beat egg whites in mixer bowl till stiff but not dry. Gently fold
the whites into pumpkin mixture. Ladle into prepared pie shells. Bake 15
minutes; reduce heat to 375 degrees and bake 15 minutes more. Reduce heat
to 350 degrees 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. Makes 2 pies, 8 servings each.
This is a MUST-TRY recipe. Let me know how you like it, ok? From: Dottie
Cross Reformatted by: CLM, HCPM52C
