Pumpkin Pie Recipe

Baked Pumpkin Chiffon Pie
A baked pumpkin chiffon pie with eggs and spices is made lighter by beating egg whites and folding them in last.

• 1 unbaked 10 inch pie shell
• 1 can (16 oz.) cooked pumpkin - about 2 cups
• 3 eggs, separated
• 1 cup brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/8 teaspoon mace
• 1/8 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 1/4 cups scalded milk

Place pumpkin in large mixing bowl. Beat in egg yolks, sugar, cornstarch, salt, and spices. Carefully add in scalded milk until well blended. Beat egg whites until stiff; fold into pumpkin mixture. Pour mixture into pie shell. Bake for 10 minutes in 400 degree oven. REDUCE OVEN TEMPERATURE and continue baking for 40 minutes at 350 degrees. Garnish with pecan halves if desired. Serve with whipped cream or vanilla ice cream.
Recipe from Kirby.