PUMPKIN PIE

Ingredients

1 Recipe Single pie crust
1½ cups cooked fresh or canned pumpkin pure
3/4 cup evaporated whole milk
2 large egg yolks
1/2 cup firmly packed dark brown sugar
1/4 cup maple syrup
2 Tablespoons unsalted butter or margarine, at room temperature
2 teaspoons pumpkin pie spice
3 large egg white

Step One
Preheat the oven to 375ºF. Make the pie crust fit into a 9-inch pie place, and make a rope edge.

TIP
For a rope edge, pinch the pastry edge between the thumb and knuckle of your index finger, at a 45º angel. Repeat all the way around, placing your thumb each time in the indentation just left by your knuckle.

Step Two
In a large bow, with an electric mixer on Medium, beat the pumpkin puree, milk, egg yolks, sugar, syrup, butter, and pumpkin pie spice. In a clean medium-size bowl, with clean beaters and the mixer on High, beat the egg whites until stiff but not dry. Fold the egg whites into the pumpkin mixture. Pour into the crust

TIP
For sweet potato pie, substitute 1½ cups fresh, cooked, or canned sweet potato puree for the pumpkin.

Step 3
Bake for 40 minutes or until the knife inserted in the center comes out clean. Cool on a rack for 1 hour before serving.