Fluffy Pumpkin Pie



INGREDIENTS:

Cross  tmpj72b; your
favorite pie

2 cn (16 oz. each) pumpkin

1 c Heavy or whipping cream

3/4 c milk

3/4 c Firmly packed brown sugar

3/4 c Granulated sugar

3 tb Dark rum or bourbon

2 ts Each ginger and cinnamon

1 ts salt 

1/4 ts Each nutmeg and cloves

4 Large egg yolks

5 Large egg whites

DIRECTIONS:

1. Roll pastry into two 11-inch circles on lightly floured
surface. Place in two 9-inch pie plates and flute edges forming
high rim. Refrigerate 30 minutes. Preheat oven to 450 degrees
Mix all ingredients except egg whites in bowl. Beat egg whites
in mixer bowl till stiff but not dry. Gently fold the whites
into pumpkin mixture. Ladle into prepared pie shells. Bake 15
minutes; reduce heat to 375 degrees and bake 15 minutes more.
Reduce heat to 350 degrees and bake 15 minutes more, until
toothpick inserted 2 inches from edge of pie comes out clean.
Turn off oven; leave pie in oven with door ajar 20 minutes.
Serve warm or cold.



Fluffy Pumpkin Pie