The most memorable Thanksgiving dessert ever.
I ran to the store and grabbed the ingredients.
followed quickly by I cant make that.
Simply Recipes / Photo Illustration by Wanda Abraham / Laurel Randolph
After skimming the recipe, making the filling for this recipe didnt seem that difficult.
And you know what?
It just has a very clever trick.
Simply Recipes / Laurel Randolph
It is indeed fluffy, but still creamy and satisfying.
Its the perfect foil for a crisp, flaky crust.
Other than folding in the egg whites (use a light touch!)
Simply Recipes / Laurel Randolph
and remembering to change the oven temperature, its also straightforward to make.
And while my pie didnt turn out especially pretty, it wasdeliciousand Iwillbe making it again and again.
Everyone I fed it to raved about it.
Simply Recipes / Laurel Randolph
OR two 9-inch pies.
I went the 9-inch route and it worked great.
Lightly grease two 9-inch pie pans.
The edge of the crust should extend about 1/2 inch above the pan.
Place in the fridge while you make the filling.
Add the egg whites to the bowl of a stand mixer with the whisk attachment.
Dont over-beat or the whites will become grainy.
Add a quarter of the whites to the pumpkin mixture and mix.
Add the rest and carefully fold in the egg whites.
Immediately divide the mixture between the two prepared pie pans and smooth the top.
Place in the oven and set a timer for 15 minutes.
Then lower the temperature one more time to 350F and set a timer for 15 minutes.
Check the piea thin skewer inserted two inches from the edge of the pie should come out clean.
If not, cook in 5-minute increments until done.
Turn off the oven but leave the pie inside.
Move to a cooling rack to cool.
Serve slightly warm or chilled.
Let it cool slightly before adding the filling.
My filling separated from the crust a bit, making it less than perfect looking.
A pretty dusting of powdered sugar or a pile ofwhipped creamon top.
