Pumpkin Pie

Ever since the first pumpkin pie was served at the second Thanksgiving in 1623, this spicy custard pie has been a traditional American holiday treat.

Prep time: 45 minutes
Cooking time: 40 minutes
Cooling time: 1 hour

You Will Need
1 recipe single piecrust
1-1/2 cups cooked fresh or canned pumpkin purée
3/4 cup evaporated whole milk
2 large egg yolks
1/2 cup firmly packed dark brown sugar
1/4 cup maple syrup
2 tablespoons unsalted butter or margarine, at room temperature
2 teaspoons pumpkin pie spice
3 large egg whites

What to Do
1. Preheat the oven to 375°F. Make the piecrust fit into a 9-inch pie plate, and make a rope edge.

TIP: For a rope edge, pinch the pastry edge between the thumb and knuckle of your index finger at a 45° angle. Repeat all the way around, placing your thumb each time in the indentation just left by your knuckle.

2. In a large bowl, with an electric mixer on medium, beat the pumpkin purée, 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.

TIP: For sweet potato pie, substitute 1 1/2 cups fresh, cooked, or canned sweet potato purée for the pumpkin.

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.

Serves: 9

Per serving: Calories 345, Saturated Fat 8 g, Total Fat 17 g, Protein 7 g, Carbohydrates 44 g, Fiber 1 g, Sodium 88 mg, Cholesterol 74 mg

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