Pumpkin Pie

A staple of the holidays. Who doesn’t love pumpkin pie? This wonderful pumpkin pie is perfectly flavored with ginger, cinnamon, and a pinch of nutmeg. Bake this fabulous pumpkin pie for your Thanksgiving or Christmas feast.

Pumpkin Pie
Recipe type: Dessert
Serves: 6
Prep time:
Cook time:
Total time:
A staple of the holidays. Who doesn't love pumpkin pie?
  • 1 9-inch unbaked piecrust
  • 3 eggs, separated
  • 1 16 oz can pumpkin (2 cups)
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  1. Prepare unbaked pie crust.
  2. Preheat oven to 375.
  3. In a small bowl with mixer at high speed, beat egg whites until soft peaks form.
  4. In a large with the same beaters and with mixer at low speed, beat together egg yolks, pumpkin and the rest of the ingredients until well blended.
  5. With wire whisk or a rubber spatula, gently fold beaten egg whites into the pumpkin mixture.
  6. Pour filling into your crust.
  7. Bake 45 minutes until filling is set and a knife inserted 1 inch from the edge comes out clean.
  8. Refrigerate until ready to serve.

Pumpkin Pie

About MamaPeggy.com

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

No comments yet.

Leave a Reply

Rate this recipe: