This pumpkin pie is probably unlike any that you have had before, but it is delicious! You won't find any of that thick muddy pumpkin pie texture here! Once it cools it forms a thick custard layer on the bottom with a fluffy pumpkin layer on the top. I hope you love it as much as we do!
1 cup pumpkin puree (homemade is best, but if you use the canned, just make sure it is only pumpkin, not "pumpkin pie filling")
1½ cups sugar
½ Tsp allspice
½ Tsp nutmeg
¾ cup butter
3 eggs, separated
1 deep dish pie crust
Combine all ingredients except for eggs.
Beat egg yolks and add to mixture.
Beat egg whites until stiff peaks form. Fold gently into pumpkin mixture. You will still see bits of meringue and that is alright.
Pour into pie shell and bake at 350º for 30 to 40 minutes.
Serve at room temperature or chilled and top each slice with whipped cream.
**Note: The pie has to be completely cooled before it separates into layers. It's still yummy if you cut it too soon, but it won't have the pretty layers.
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