ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Virginia Pumpkin Pie

Yield two 9-inch pies

Ingredients

  • 2 (16-ounce) cans pumpkin
  • 2 cups sugar
  • 4 eggs, separated
  • 2 cups milk
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 9-Inch Pastry

How to Make It

  1. Combine pumpkin, sugar, egg yolks, milk, cinnamon, nutmeg, cloves, salt, and vanilla in a medium mixing bowl. Beat at medium speed of an electric mixer 1 minute or until smooth.

  2. Beat egg whites (at room temperature) until soft peaks form. Fold whites into pumpkin mixture. Pour equal amounts of filling into prepared pastry shells. Bake at 350° for 40 minutes or until knife inserted in center comes out clean. Cool before slicing.

Oxmoor House Homestyle Recipes