Surprise, another pumpkin recipe! YUM! This is the best pumpkin pie. Ever. It is different the the Libby’s recipe in that you separate the eggs and then fold the whites in last, making the pie filling lighter and fluffier. I never appreciated that growing up, until I started to eat other pumpkin pies and wondered why they didn’t taste like Grandma’s. Don’t get me wrong, they were all yummy, but not what I know & love. This recipe is very easily converted to be gluten-free. Obviously you need a GF pie crust, whether you choose to make one from scratch or buy a pre-made one is up to you. Personally, I like Whole Foods Bakehouse frozen crusts. They are easy and more importantly, I don’t have to roll out pie crust.
Now for the goods:
Grandma’s Pumpkin Pie
4 eggs, separated
1 lg. can of pumpkin
1 1/3 cups sugar
2 tbsp. flour (I used Pamela’s Baking & Pancake Mix)
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1 can evaporated milk
2 pie crusts
1. Preheat oven to 350 degrees. Prepare pie crust or take frozen crust out of freezer.
2. Eggs: Separate eggs. Beat egg whites until firm – set aside. In large mixing bowl, beat egg yolks to break up.
3. Pie Filling: Add all ingredients to egg yolks, except egg whites. Mix well. Fold in egg whites with spatula. Pour filling into crusts.
4. Bake: Bake pies in 350 degree oven. Check after 1 hour. Toothpick inserted in the center should come out clean.
5. Cool completely and serve with lots of Cool Whip!