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Pumpkin Pie  Recipe

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This recipe for Pumpkin Pie , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grayson Coco
Added: Friday, March 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs - separated
1 c sugar
1 can solid pack pumpkin
c butter, melted
1 tsp ground cinnamon
tsp ground nutmeg
tsp salt
1 tsp lemon extract
1 tsp vanilla extract
1 c whole milk, scalding hot
1 c heavy cream, scalding hot

Directions:
Directions:
29 pie shells (see Easy butter crust attached)
Sweetened whipped cream for garnish if desired.
Prepare un-cooked piecrust shells and set aside. Beat egg yolks in large bowl and gradually add sugar; beat until light in color. Add pumpkin, melted butter, cinnamon, nutmeg, salt, lemon extract, vanilla, hot milk and cream. Beat until thoroughly mixed. Cool. Beat egg whites into stiff peaks. Gently fold into cooled pumpkin mixture. Divide between 2 unbaked shells. Bake at 400 for 10 minutes. Reduce to 350 and continue baking for additional 30 minutes or until filling is set. (Knife should come out clean when inserted half way between center and edge of pie.)

Personal Notes:
Personal Notes:
This is so fluffy and tasty the family requests it year-round!

 

 

 

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