Wednesday, November 16, 2011

Light-Textured Pumpkin Pie

This was the most unique of the pies from the Old Fashioned Pumpkin Recipes. It has a spongy, fluffy texture. The flavor is excellent and after a few bites of confusion, I got used to the unexpected texture and after a few more bites, I was hooked. You'll need a deep dish or be ready for some overflow. As you can see, I overbrowned my pie, so watch for that! And it needs to be well cooled to enjoy. Definitely try this one!

Light-Textured Pumpkin Pie

2 cups cooked pumpkin
4 eggs, separated
1 cup sugar
1 Tbs. cornstarch
1/2 tsp. cinnamon
1/3 cup cream
1/4 cup butter, melted
1 9" unbaked pie shell

Combine pumpkin, slightly beaten egg yolks and mixture of sugar, cornstarch and cinnamoon. Beat 5 minutes. Mix in cream and butter. Beat egg whites until rounded peaks form and fold into pupkin mixture. Pour into pie shell and bake in 375 degree F oven 45 minutes or until inserted knife comes out clean.

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