Pumpkin Pie RecipeThis pumpkin pie recipe is made lighter by separating the egg whites and yolks before incorporating them into the custard for the pumpkin pie. This recipe for pumpkin pie also has a layer of crushed gingersnaps pressed into the crust before filling -- one of Rose Levy Beranbaum's tricks for keeping the crust from getting soggy. Try it, and tell me if this isn't the best pumpkin pie you've ever tasted.
- 1 deep dish 9-inch frozen pie crust, thawed according to package directions
- 3/4 cup crushed gingersnap cookie crumbs
- 1 15 oz. can pumpkin puree
- 1 14 oz. can sweetened condensed milk
- 2 large egg yolks
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1/2 tsp. kosher salt
- 2 large egg whites
- Place an oven rack in the lower third of the oven. Preheat oven to 375 degrees F.
- Press crushed gingersnaps into bottom and halfway up the sides of the thawed frozen pie crust.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, egg yolks, cinnamon, nutmeg, cloves and salt for the custard of your pumpkin pie.
- In a glass, steel or metal bowl, beat egg whites until stiff peaks form. Fold gently into pumpkin mixture. Pour into prepared crust.
- Place pie on a cookie sheet. Bake 50-60 minutes, until a knife inserted about one inch from the sides comes out mostly clean. The center of the pie will still be soft and will shake when you move the pie. That is the way it should be.
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