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Virginia Pumpkin Pie

Yield two 9-inch pies


  • 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.

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