Pumpkin pie is one of my favorite pies. A number of years ago I spent a fall cooking all of the different pumpkin pie recipes I could find. Here is a distillation of the best parts of all of them – so this is my definitive Pumpkin Pie Recipe.

It is the worlds best pumpkin pie*

*Note: I mean for me, your opinion might be that this is terrible – people like different things, I am not here to tell you what is good for you.

Ingredients – Makes 2 Pies:

3 eggs - separated
1 C sugar + 1 glug molasses
2 TSP cornstarch
Pinch Salt
1 1/4 C Spiced Pumpkin
1/2 C milk
1 can Evaporated Milk
1 TSP vanilla

+ 2 Pie Crusts

Directions:

Dock and par-bake your pie crusts.

In a large bowl, mix everything except egg whites.

In medium bowl: Beat whites till stiff, then fold into other stuff.

Pour into pie crusts.

Bake @425F for 10 minutes.

lower oven to 325F till toothpick comes out clean – around 30 minutes.

Additional notes: Once mixed, this will keep in a fridge up to a week. The egg whites will deflate over time, so the pie will be more dense the longer you wait to cook it. Both versions are good, hard to say which one is better.