heavenly honey-walnut pumpkin pie

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After finding this pie recipe I do not even bother with the "traditional" heavy custard pumpkin pies. The flavour and texture are just amazing.
Servings:
6 to 12 slices
Preparation Time:
unbaked pie shell time + 15 minutes to assemble + 45-60 minutes to bake + 60 minutes to cool
Tools
  • stand or hand mixer
  • two mixing bowls
  • whisk
  • spatula
  • measuring cup
  • measuring spoons
  • 9" pie pan

Ingredients

  • unbaked 9" pie shell

Custard

  • 4 eggs, separated
  • 1 c. light brown sugar, lightly packed
  • 1 t. kosher salt
  • 1/2 t. ea. cinnamon, nutmeg, allspice
  • 2 c. mashed pumpkin
  • 1/3 c. heavy creame
  • 1/4 c. butter, melted
  • 1 T. cornstarch

Serving

  • honey
  • walnuts
  • whipped creame
Cooking Instructions
  1. Start heating oven to 450F.
  2. Separate the eggs into the two mixing bowls.
  3. Beat the egg yolks until they are thick and turn a pale yellow colour.
  4. At a low speed beat in the sugar, salt, and spices; then add the pumpkin, creame, butter, and cornstarch.
  5. Scrape the up the bottom and down the sides of the bowl and beat until all of the ingredients are thoroughly combined.
  6. Whisk the egg whites until the peaks are stiff but not dry.
  7. Stir 1/4 of the egg whites into the pumpkin custard to lighten it.
  8. Gently fold in the remaining egg whites in two installments.
  9. Pour into the pie shell and bake @ 450F for 15 minutes. Reduce heat to 350F for 30 minutes and check if done. Check every 5 minutes after 30.
  10. The pie is done when the custard wobbles only slightly when the pan is gently shaken or a toothpick inserted 2" from the centre comes out mostly clean.
  11. Cool completely on a wire rack before cutting.
  12. Top each slice with honey, walnuts, and creame before serving.
Notes


I like to add 1/2 t. of vanilla and 1/4 t. of cloves to the spices when making the custard.
Any hard winter squash or sweet potato works well in this recipe.
AttachmentSize
heavenly-honey-walnut-pumpkin-pie.jpg25.03 KB

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I probably found the

I probably found the "Heavenly Pumpkin Pie" recipe way before you did. Some time in the late 1950's or early 1960's. I couldn't remember what magazine the recipe was in, so I couldn't send the recipe on.
My original recipe said to beat the eggs until frothy, then add the cornstarch slowly to the egg whites, then finish beating them until stiff but not dry.
This the only variety of pumpkin pie that I have made since I found the recipe, before that, I did not eat (or make) pumpkin pie. This one is now a family tradition.