Ingredients for Fluffy Pumpkin Pie
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How to Make Fluffy Pumpkin Pie
- Preheat oven to 450°F (232°C).
- In a large bowl, thoroughly blend together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, salt, cinnamon, ground ginger, ground cloves, ground nutmeg, and cornstarch.
- In a separate clean bowl, beat egg whites until slightly foamy using a hand mixer or stand mixer.
- Add a pinch of salt to the egg whites and continue beating until soft peaks form.
- Gradually add sugar to the egg whites, continuing to beat until stiff, glossy peaks form.
- Gently fold 1/4 of the beaten egg whites into the pumpkin mixture to lighten it. Then, delicately fold in the remaining egg whites, ensuring not to deflate the mixture.
- Carefully pour the pumpkin mixture into your prepared pie crust, filling it to the rim.
- Immediately bake in the preheated oven on the center rack for 15 minutes.
- Reduce oven temperature to 375°F (191°C). Continue baking for another 15 minutes, or until the crust begins to lightly brown. Reduce heat further if the crust browns too quickly.
- Reduce oven temperature to 350°F (177°C). Continue baking for an additional 15-20 minutes, or until the filling is set about 2 inches from the edge of the pie. The center may still appear slightly jiggly.
- Turn off the oven and leave the oven door slightly ajar. Let the pie cool in the oven for 20-30 minutes.
- Remove the pie from the oven and let it cool completely on a wire rack before serving. Serve warm or cold with whipped cream or ice cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
120g
Fat
20g
Carbs
11g
