I have been using this pumpkin pie recipe for some time and decided I should write it down. The difference in this recipe is that the filling is very light, almost like a mousse. This comes from whipping the egg whites and whipping cream until stiff and folding it into the puree mixture. When cooking it puffs up like a soufflé and then settles. Slow cooking is the order of the day as eggs don’t like high heat.
YIELD 2-3 pies and some tarts depending on shell size
1 Can E.D. Smith pumpkin puree (28 oz—796 ml)
6 Eggs, separate and reserve 2 egg whites
1 Cup White sugar
2/3 Cup Brown sugar
1 Tsp Salt
2 Tbsp Molasses -- to taste
1 Tbsp. Vanilla
2 Tbsp Pumpkin spice (ginger, nutmeg, cinnamon, cloves)
1 ½ Cups milk
1 ½ cups whipping cream mixed with the two reserved egg whites
Pie shells and tart shells
Beat the 4 eggs and two yolks then add all ingredients except the whipping cream and reserved egg whites. Blend mixture well. You can use a stand mixer or do it by hand with slotted spoon or spurdle.
Whip the dream and egg whites to soft peaks and foldinto puree; it should be streaky. Ladle into pie shells and eitherfreeze for later use or bake at 350 F until edge of pastry is brown. There should be a spot in the middle that is still raw looking (about the size of a toonie—it will finish cooking with the residual heat)
Cool to room temperature on a rack, add ice cream or whipped cream and enjoy the best lightest pumpkin pie ever!