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Add a photoServings: 12
Ingredients
- your favorite pie
- 2 can (16 ounce. each) pumpkin
- 1 c. Heavy or possibly whipping cream
- 3/4 c. Lowfat milk
- 3/4 c. Firmly packed brown sugar
- 3/4 c. Granulated sugar
- 3 Tbsp. Dark rum or possibly bourbon
- 2 tsp Each ginger and cinnamon
- 1 tsp Salt
- 1/4 tsp Each nutmeg and cloves
- 4 lrg egg yolks
- 5 lrg egg whites
Directions
- Roll pastry into two 11-inch circles on lightly floured surface. Place in two 9-inch pie plates and flute edges forming high rim. Chill 30 min. Preheat oven to 450 degrees Mix all ingredients except egg whites in bowl. Beat egg whites in mixer bowl until stiff but not dry. Gently fold the whites into pumpkin mix. Ladle into prepared pie shells. Bake 15 min; reduce heat to 375 degrees and bake 15 min more. Reduce heat to 350 degrees and bake 15 min more, till toothpick inserted 2 inches from edge of pie comes out clean. Turn off oven; leave pie in oven with door ajar 20 min. Serve hot or possibly cool.
- Makes 2 pies, 8 servings each.
- This is a MUST-TRY recipe. Let me know how you like it, ok
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 142 | |
| Calories from Fat 16 | 11% |
| Total Fat 1.79g | 2% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 230mg | 10% |
| Potassium 74mg | 2% |
| Total Carbs 27.48g | 7% |
| Dietary Fiber 0.3g | 1% |
| Sugars 26.77g | 18% |
| Protein 2.95g | 5% |
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