Carroll County Farmers Market
Recipe Blog > Pumpkin Sponge Pie Recipe


24 Nov 2009

Sadie's Pumpkin Sponge Pie

Recipe Makes 2 single crust pies
.
2 Unbaked Pie Crusts placed and ready in pie pans
Filling:
2 1/2 cups pumpkin  (canned or pureed fresh, cooked  pumpkin)
1 1/2 cups sugar
1 tsp salt
2 Tbs flour
3 eggs, separated
1 tsp vanilla
3 cups Milk (half evaporated and half regular)
1/4 - 1/2 cup butter, melted
cinnamon
 
In a large bowl, mix pumpkin, sugar, salt, flour, egg yolks, vanilla and milk.
Beat egg whites until stiff.
Add melted butter to pumpkin mixture. Stir in. Thin fold in beaten egg whites.
Fill unbaked pie shells. Bake at 450 degrees for 15 minutes.
Then bake at 400 degrees until set.  Sprinkle with cinnamon immediately after baking while
pies are still hot.