Aunt Helen's Fluffy Pumpkin Pie

Submitted by Bill and Joan Kugler


1 pound or 3 1/2 cups, of flour3 teaspoons of cinnamon
3 1/2 cups of cooked/canned pumpkin3 teaspoons of ginger
1 cup of light brown sugar1/4 teaspoon of nutmeg
1 cup of white sugar1/4 teaspoon of cloves
1 teaspoon of salt5 eggs
3 tablespoons of light molasses1 cup heavy cream
3 tablespoons of Bourbon whiskey or light rum3/4 cup of milk


For two 9-inch or one 11-inch pie, both serving 16 to 20 people, line the pie plates with your best pie dough (using 1 pound or 3 1/2 cups, of flour.) Make a strong, fluted rim that extends about 1/2 inch above the rim of the dish. Do not prick the bottom of the pastry. Preheat oven to 450 degrees.

Blend 3 1/2 cups of cooked pumpkin (or canned pumpkin) with 1 cup of light brown sugar, 1 cup of white sugar, 1 teaspoon of salt, 3 tablespoons of light molasses, 3 tablespoons of Bourbon whiskey or light rum (optional but desirable), 3 teaspoons each of cinnamon and ginger, 1/4 teaspoon each of nutmeg and cloves, 4 egg yolks, 1 cup heavy cream and 3/4 cup of milk (a few droplets more if mixture is stiff).

Beat 5 egg whites until lightly foaming; beat in a pinch of salt and continue beating to form soft peaks. Beat in by sprinkles 2 tablespoons of sugar and continue beating to make stiff, shining peaks. Beat 1/4 of the whites into the pumpkin mixture; delicately fold in the rest. At once ladle the mixture into the pie shell(s), filling only to the rim of the pan.

Immediately bake the pie(s) in the middle level of the preheated oven for 15 minutes. When rim of crust colors lightly, reduce heat to 375 and bake 15 minutes more--lower heat if pastry browns too much. Lower heat again, to 350, and continue baking another 15 minutes or so, until the filling 2 inches from the edge of the pie is done (when you insert a tooth pick, it will come out clean). Turn off oven, leave door ajar and let pie sit for 20 to 30 min utes more. NOTE: If filling cooks too fast, it tends to turn watery--so keep your eye on things. Serve warm or cold, and pass whipped cream or vanilla ice cream separately.

The Kuglers note: To give credit where credit is due, this recipe is from Parade magazine of 11/14/82 so that after 20 years it has passed the test of time as well as of taste.