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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Using heavy cream instead of milk makes this pumpkin pie very rich. Perfect for the fall/winter or holiday season! Ingredients:
1 -9 inch unbaked pie shell |
3/4 cup sugar |
1 teaspoon cinnamon |
3/4 teaspoon nutmeg |
3/8 teaspoon ground ginger |
1/2 teaspoon salt |
2 cups canned pumpkin puree |
2 cups heavy cream |
3 eggs, separated |
Directions:
1. Preheat oven to 450 degree.
2. Mix pumpkin, sugar and spices together.
3. Add cream, mixing well.
4. Beat egg yolks, add to pumpkin mixture, and mix well.
5. Beat egg whites until they form stiff peaks.
6. Gently fold eggs whites into pumpkin mixture until just blended. Do not over mix.
7. Pour or spoon mixture into unbaked pie shell.
8. Bake for 10 minutes at 450 degrees then reduce heat to 325 degrees and bake for 30 minutes, or until set and golden brown.
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