Heavenly Honey-Walnut Pumpkin Pie

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READY IN: 55mins
SERVES: 6-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 450°F.
  • Separate the weggs into two mixing bowls with the yolks in a larger one.
  • Beat the egg yolks until they are thick and turn a pale yellow color.
  • At a low speed beat in the sugar, salt, and spices and extract; then add the pumpkin, cream, margarine and cornstarch. Scrape the bottom and sides of the bowl and beat until all ingredients are thoroughly combined.
  • Whisk the egg whites until the peaks are stiff but not dry.
  • Stir 1/4 of the egg whites into the pumpkin custard to lighten it.
  • Gently fold in the remaining egg whites in two installments.
  • Pour into the pie shell and bake 450F for 15 minutes. Reduce heat to 350 for 30 minutes and check if done. Thereafter check every 5 minutes.
  • Pie is done when the custard wobbles only slightly when the pan is gently shakened or a toothpick inserted 2 inches from the center comes out mostly clean.
  • Cool completely on a wire rack before cutting.
  • Top each slice with honey, walnuts, and cream before serving.
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