A staple of the holidays. Who doesn’t love pumpkin pie? This recipe is perfectly flavored with ginger, cinnamon, and a pinch of nutmeg. You’d be hard-pressed to have a proper Thanksgiving or Christmas feast without it!
Ingredients
- ▢ — 1 unbaked pie crust 9 inch
- ▢ — 3 eggs separated
- ▢ — 1 can pumpkin 16 oz, 2 cups
- ▢ — 1 cup evaporated milk
- ▢ — 1 cup sugar
- ▢ — 1 tsp ground cinnamon
- ▢ — ½ tsp ground ginger
- ▢ — ¼ tsp ground nutmeg
- ▢ — ¼ tsp salt
Instructions
- ▢ — Prepare unbaked pie crust.
- ▢ — Preheat oven to 375.
- ▢ — In a small bowl with mixer at high speed, beat egg whites until soft peaks form.
- ▢ — 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.
- ▢ — With wire whisk or a rubber spatula, gently fold beaten egg whites into the pumpkin mixture.
- ▢ — Pour filling into your crust.
- ▢ — Bake 45 minutes until filling is set and a knife inserted 1 inch from the edge comes out clean.
- ▢ — Refrigerate until ready to serve.
