Pumpkin Soufflé Pie

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  • 1 1/2 cups pumpkin purée
  • 3/4 cup firmly packed brown sugar
  • 3 large eggs, separated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/4 cups evaporated milk (see note)
  • 2 tablespoons sugar
  • 1 (9-inch) pie shell


Preheat oven to 425° F.

In large mixing bowl, beat together pumpkin, sugar, egg yolks, spices and salt until very smooth.

Stir in evaporated milk. The mixture should have the consistency of soft custard; it should drop easily from a spoon. Add up to 1 tablespoon more milk if needed, to thin it out.

With an electric mixer, beat egg whites until soft peaks form. Slowly sprinkle in 2 tablespoons sugar, beating as you add, until stiff, glossy peaks form.

Stir 1/4 cup egg whites into pumpkin mixture. Using a broad silicone spatula, gently fold in remaining egg whites just until no white streaks remain.

Pour filling into pie shell and bake for 15 minutes. Reduce heat to 300° F and cook another hour, until a knife inserted in the center comes out cleanly. Turn off oven heat and leave the door ajar to let the pie cool for 25 minutes. Remove from the oven and cool to room temperature before refrigerating. Chill for at least 3 hours before serving.

Special notes:

Rice milk may be substituted if you prefer. The texture and sweetness will vary slightly.

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