Puffy Pumpkin Pie

Name: Puffy Pumpkin Pie
Ingredients: 1 (9-inch) unbaked pastry shell; 1 c. sugar; 1 1/2 tsp. cinnamon; 1/4 tsp. cloves; 1 tsp. ginger; 1/4 tsp. nutmeg; 1 tsp. salt; 3 eggs, separated; 2 c. canned pumpkin; 1 c. milk; 1 tsp. vanilla; 1 Tbsp. molasses; 1 Tbsp. grated lemon rind; 1/2 c. heavy cream

14 ingredients

11 steps

Ingredients

1 (9-inch) unbaked pastry shell
1 c. sugar
1 1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. ginger
1/4 tsp. nutmeg
1 tsp. salt
3 eggs, separated
2 c. canned pumpkin
1 c. milk
1 tsp. vanilla
1 Tbsp. molasses
1 Tbsp. grated lemon rind
1/2 c. heavy cream

Directions

1

Combine sugar, spices and salt.
2

Beat egg yolks until light, then add sugar and spices, pumpkin, milk and vanilla.
3

Mix until smooth.
4

Beat egg whites until stiff and fold into pumpkin mixture. Pour into pastry shell.
5

Bake at 450° for 10 minutes.
6

Reduce heat to 350° and bake for 25 to 30 minutes or until a knife inserted in the center comes out clean.
7

Cool.
8

Serve with molasses whipped cream.
9

Add molasses and grated lemon rind to heavy cream.
10

Beat until stiff.
11

Serves 6.