By [http://ezinearticles.com/?expert=Kimberly_Edwards]Kimberly Edwards
Pumpkin pie just goes naturally with the holidays... It is as important at a Holiday feast as the turkey, dressing, mashed potatoes and gravy! This is an adaptation of my mother's fool-proof recipe. Delicious after a Holiday feast, and especially delicious when you sneak a piece for breakfast the next morning.
It is delectable, but not too rich. It will even leave you room for your lemon meringue pie! :D
We often use our pumpkin we canned from Halloween, but no problem to use store-bought pumpkin in a pinch...
This recipe works well for pie and tarts...Just delicious!
Serve With: Homemade Whipped Cream
Prep Time: 15 min
Cook Time: 45-50 min for a large pie
Yield: Enough for 2 pies
4 1/2 cups Pure Pumpkin
1 can Evaporated Milk - 14 oz.
5 Egg Whites - Beaten until they hold a peak, but not stiff or dry
1/4 cup Molasses
1/2 cup Maple Syrup
1 1/2 cups Brown Sugar - Packed
1/4 cup Sugar
1/4 tsp Cream of Tartar - For egg whites
3/4 tsp Cinnamon
1/4 tsp Ground Cloves
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg
1. Mix together thoroughly pumpkin, evaporated milk, molasses, syrup, sugars, spices and beaten egg yolks in a large bowl.
2. Beat egg whites until they hold a peak, but not stiff.
3. Fold into mixture.
4. Fill pie shells and bake for ~ 45-50 min or until a knife in the middle of the pie comes out cleanly.
5. Serve with homemade whipped cream and Enjoy!
Mmmm...No Holiday table should be without a Pumpkin Pie! Don't have company without it!!!
I hope you truly enjoy this recipe...
Kimberly Edwards is the founder of Cooking With Kimberly - Decadent Cooking from Home - Find a Delicious Cooking Recipe, Great Products and Helpful Tips & Information that will help you Explore the Joy of Cooking!
Discover more Amazing [http://cookingwithkimberly.com/?cat=72]Holiday Recipes and Check out Kimberly's Cooking Secrets at: http://www.CookingWithKimberly.com
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