Makes one 9-inch pie
Laura Koller of Lincoln sent us her mother’s pumpkin pie recipe, which is the best one we’ve ever eaten. Her mother, Shirley, adds the yolks to the pumpkin base, then beats the egg whites separately to make a very fluffy filling. We used extra pie pastry to make little cutouts to set on the top of the baked pie.
1 can (15 ounces) pumpkin puree
2 tablespoons molasses
1/2 cup granulated sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 tablespoons butter, at room temperature
2 eggs, separated
1 1/4 cups milk, heated until scalding
1/2 teaspoon salt
1 9-inch unbaked pie shell
1 cup heavy cream, beaten to soft peaks with 1 teaspoon vanilla and 1 tablespoon confectioners’ sugar (for serving)
1. Set the oven at 425 degrees.
2. In large bowl, combine pumpkin, molasses, sugar, ginger, cinnamon, and butter.
3. In another bowl, beat the egg yolks. Stir them into pumpkin mixture, then stir in the hot milk.
4. In an electric mixer, beat the egg whites and salt until very fluffy. With a rubber spatula, gently fold the whites into the pumpkin mixture. Pour the filling into pie shell.
5. Bake the pie for 15 minutes. Lower the oven temperature to 350 degrees and continue baking for 45 minutes. (Total baking time is 1 hour.)
6. Set the pie on a rack to cool completely. Serve with whipped cream. Adapted from Shirley Koller