Fluffy Pumpkin Pie Recipe

I thought I would end pumpkin week with the most classic pumpkin recipe. Pumpkin pie! This pie recipe is an adaptation of Edna Staebler's fluffy pumpkin pie. I love the soft and smooth texture combined with the classic pumpkin flavours. This recipe will not disappoint! For the crust, I used Grandma's pie crust recipe.

The Recipe: Pumpkin Pie

Makes one 9" pie filling, prep time 15 minutes (provided you have the crust and pumpkin already prepared), cook time 45 minutes
3/4 cup milk
3 eggs, separated
2 cups roasted pumpkin puree
3/4 cup brown sugar
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
small pinch of sea salt

Preheat your oven to 350 degrees.

In a bowl combine sugar, vanilla, eggs and whisk until smooth.

Add the pumpkin and continuing mixing until smooth.

Add the milk, spices, sea salt and mix until smooth again.

In a separate bowl beat the egg whites until stiff (peaks will form and not fall). This will take a couple minutes with an electric beater, but if you are up for the challenge a good 4-5 minutes doing it the old fashion way.

Gentle fold the egg whites into the mixture above using a spatula. Add the egg whites slowly while turning the bowl after each fold. To fold, gently mix starting in the centre of the bowl, curve the spatula and bring it out the side of the bowl. Fold just enough to make the mixture even.

Pour the mixture into the waiting pie crust and place in centre of the oven for 45 minutes. Serve with freshly whipped cream!