Heavenly Honey-walnut Pumpkin Pie

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 9 inches unbaked pie shells
• 4 eggs, separated
• 1 cup light brown sugar, lightly packed
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon clove
• 1 teaspoon vanilla extract
• 15 ounces pumpkin, can
• 1/3 cup heavy cream
• 1/4 cup margarine
• 1 tablespoon cornstarch
• honey
• walnuts
• whipped cream

Recipe

• 1 heat oven to 450°f.
• 2 separate the weggs into two mixing bowls with the yolks in a larger one.
• 3 beat the egg yolks until they are thick and turn a pale yellow color.
• 4 at a low speed beat in the sugar, salt, and spices and extract; then add the pumpkin, cream, margarine and cornstarch. scrape the bottom and sides of the bowl and beat until all ingredients are thoroughly combined.
• 5 whisk the egg whites until the peaks are stiff but not dry.
• 6 stir 1/4 of the egg whites into the pumpkin custard to lighten it.
• 7 gently fold in the remaining egg whites in two installments.
• 8 pour into the pie shell and bake 450f for 15 minutes. reduce heat to 350 for 30 minutes and check if done. thereafter check every 5 minutes.
• 9 pie is done when the custard wobbles only slightly when the pan is gently shakened or a toothpick inserted 2 inches from the center comes out mostly clean.
• 10 cool completely on a wire rack before cutting.
• 11 top each slice with honey, walnuts, and cream before serving.