This pumpkin pie is probably unlike any that you have had before, but it is delicious! You won’t find any of that thick muddy pumpkin pie texture here! Once it cools it forms a thick custard layer on the bottom with a fluffy pumpkin layer on the top. I hope you love it as much as we do!
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| This is no ordinary pumpkin pie! |
No Ordinary Pumpkin Pie
Prep time
Cook time
Total time
This pumpkin pie is light and fluffy and separates into a custard layer and a fluffy pumpkin layer when it cools. No heavy, muddy pumpkin pie here!
Ingredients
- 1 cup pumpkin puree (homemade is best, but if you use the canned, just make sure it is only pumpkin, not "pumpkin pie filling")
- 1 ½ cup sugar
- ½ Tsp allspice
- ½ Tsp nutmeg
- ¾ cup butter
- 3 eggs, separated
- 1 deep dish pie crust
Instructions
- Combine all ingredients except for eggs.
- Beat egg yolks and add to mixture.
- Beat egg whites until stiff peaks form. Fold gently into pumpkin mixture. You will still see bits of meringue and that is alright.
- Pour into pie shell and bake at 350º for 30 to 40 minutes.
- Serve at room temperature or chilled and top each slice with whipped cream.
Notes
This pie has to be completely cooled before it separates into layers. It's still yummy if you cut it too soon, but it won't have the pretty layers!
Nutrition Information
Calories: 3637 Fat: 216g Saturated fat: 108g Unsaturated fat: 94g Trans fat: 6g Carbohydrates: 408g Sugar: 309g Sodium: 1224mg Fiber: 11g Protein: 35g Cholesterol: 924mg
Please let me know if you try this recipe and how you like it!
I’ve tried this recipe and it’s delish. Oh, wait. It’s my recipe in the first place. Love you. MOM
I should have said, “This is not your mama’s pumpkin pie. It’s my mama’s pumpkin pie!” 🙂
Pumpkin pie is a favorite in this house! I am going to try this recipe, it intrigues me seeing there is no milk/cream in it.