Maple Syrup Pumpkin Pie
|Cooked pumpkin puree||1 1⁄2 Cup (24 tbs) (fresh / canned)|
|Evaporated whole milk||3⁄4 Cup (12 tbs)|
|Egg yolks||2 Large|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Unsalted butter/Margarine||2 Tablespoon (at room temperature)|
|Pumpkin pie spice||2 Teaspoon|
|Egg whites||3 Large|
1. Preheat the oven to 375°F. Make the pie crust, fit into a 9-inch pie plate, and make a rope edge.
2. In a large bowl, with an electric mixer on medium, beat the pumpkin puree, milk, egg yolks, sugar, syrup, butter, and pumpkin pie spice. In a clean medium-size bowl, with clean beaters and the mixer on high, beat the egg whites until stiff but not dry. Fold the egg whites into the pumpkin mixture; pour into the crust.
3. Bake for 40 minutes or until a knife inserted in the center comes out clean. Cool on a rack for 1 hour before serving.