When I was growing up, my extended family got together for all holidays and birthdays – there was about 20 of us and we always gathered at my grandparents’ home, where my grandma would host elabourate dinners with all of us seated at an immaculately decorated long table (she put Martha Stewart to shame). As a child, my favourite part of these dinners was the spread of desserts – there would always be at least two types of pie, maybe a trifle, a loaf, or some cookies, and chocolates. One dessert was never enough for our family. Maybe this was how I developed my sweet tooth! I often took a sliver of each pie and filled my plate with all the dessert options. However, the one pie I never ate was the pumpkin. Maybe it’s common for kids to not like pumpkin pie, but the aversion stayed with me and even as I grew into an adult, I wouldn’t eat pumpkin pie.
Until last Thanksgiving when J and I hosted our first Friendsgiving, I had not eaten pumpkin pie. Then I learned of J’s undying love for pumpkin pie and how our Friendsgiving dinner just wouldn’t be complete without one. So I emailed my aunt and snagged this family recipe. It’s now become my go-to pumpkin pie recipe – I won’t make anything else! I love how light and fluffy this pumpkin pie is – unlike a lot of pumpkin pies which can be so dense (so I’m told!). The trick to fluffiness is beating the egg whites and delicately folding them in at the end.
And I’m even beginning to enjoy eating pumpkin pie… although I’d rather have a fruit pie any day! So from my family to yours, here’s our recipe for Light and Fluffy Pumpkin Pie. This time I made it with a graham cracker crust from this recipe, and added 2 teaspoons of ground ginger for a more gingersnap crust. Enjoy! You’ll still have room for this pie after your Thanksgiving dinner!
- 2 eggs, separated (whites and yolks in different bowls)
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 heaping teaspoon ground ginger
- 1 1/2 cups canned pumpkin
- 1/4 cup + 1/8 cup canned evaporated milk, unsweetened
- 1/4 cup water
- In a large bowl, beat the egg yolks. Add sugar, spices, and pumpkin and beat well. Then add evaporated milk and water and again mix well. Rinse beaters.
- In a small bowl, beat the egg whites into stiff peaks. Using a whisk, gently fold in the egg whites until the batter has no lumps.
- Pour into a pie crust.
- Bake at 450 degrees for the first 10 minutes, then lower temperature to 325 degrees and continue baking for another 30-40 minutes until pie has set.
- I used this graham crust recipe and made it more gingersnappy by adding 2 teaspoons of ground ginger: http://allrecipes.com/recipe/graham-cracker-crust-i/ You could easily use a regular pie crust instead!
Serving up the Pumpkin Pie at our Friendsgiving this year! (I’m in Canada – we celebrate Thanksgiving in October.)