RICH PUMPKIN PIE

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Rich Pumpkin Pie image

Using heavy cream instead of milk makes this pumpkin pie very rich. Perfect for the fall/winter or holiday season!

Provided by Sky Valley Cook

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 -9 inch unbaked pie shell
3/4 cup sugar
1 teaspoon cinnamon
3/4 teaspoon nutmeg
3/8 teaspoon ground ginger
1/2 teaspoon salt
2 cups canned pumpkin puree
2 cups heavy cream
3 eggs, separated

Steps:

  • Preheat oven to 450 degree.
  • Mix pumpkin, sugar and spices together.
  • Add cream, mixing well.
  • Beat egg yolks, add to pumpkin mixture, and mix well.
  • Beat egg whites until they form stiff peaks.
  • Gently fold eggs whites into pumpkin mixture until just blended. Do not over mix.
  • Pour or spoon mixture into unbaked pie shell.
  • Bake for 10 minutes at 450 degrees then reduce heat to 325 degrees and bake for 30 minutes, or until set and golden brown.

Nutrition Facts : Calories 341.1, Fat 25, SaturatedFat 14.6, Cholesterol 160.8, Sodium 354.9, Carbohydrate 27, Fiber 2.1, Sugar 21, Protein 4.4

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