Fluffy Pumpkin Pie
|Pastry||1 (For 1 Crust, 9 Inch Pie)|
|Cooked pumpkin||2 Cup (32 tbs), strained (You May Use Canned Kind)|
|Milk||1 Cup (16 tbs)|
|Egg yolks||3 , beaten|
|Sugar||1 Cup (16 tbs)|
|Egg whites||3 , beaten stiffly|
Mix the pumpkin and milk, beaten egg yolks, then the sugar mixed with the spices, salt and vanilla.
Fold in the stiffly beaten egg whites, turn the mixture into the unbaked pie shell and bake about 45 minutes in a 350Â°F oven.
I have a fairly deep pie plate but I find that the filling sometimes fluffs up to more than I need to fill it; if that happens I quickly roll out a bit more pastry and make another small pie, or I put the overflow into a buttered custard dish to be baked and served as a pudding.
Of course I prefer seeing whipped cream heaped over the top of the pumpkin pie when I serve it, but I find it is safer to put a bowl of the whipped cream on the table to let people help themselves.
It is unlikely that you'll have any pie left over but if you do it's better not to have the cream melting on top, especially if you might like to have the pie for breakfast next morning, or as I often do, 2 healthy wedges for lunch.
After all pumpkin is a vegetable.
(Taken from edna staebler's food that really schmecks", with permission from the author.)