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This is the only pumpkin pie recipe we use in our family. It is very good even for people who don't really like the taste of pumpkin. The orange liquor ( we use Triple Sec) marries with the pumpkin to create a wonderful new taste treat. I found the recipe over 40 years ago in a copy of my mother's Gourmet magazine. am happy to find it here as I can no longer read my hand written, aged copy.
Very flavorful and not too sweet. Beating the egg whites before adding them gives this pie a "chiffon" texture. Makes it seem very light! Thanks for a keeper!