Nonni's Pumpkin Pie
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1 Homemade Pie Crust
1 15 oz. can pumpkin puree
1/2 c. dark brown sugar
1/2 c. sugar
1/2 tsp. salt
1 1/2 tsp. orange cognac liquor
1 tbs. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 c. heavy cream
1/2 c. milk
Preheat oven to 450 degrees.
Prepare pie crust in pie plate and place in refrigerator to chill.
Separate eggs. Set whites aside.
In a medium bowl, combine pumpkin, sugars, liquor, cream, milk, and egg yolks. Mix well.
In a small bowl combine salt, cinnamon, ginger, nutmeg and clove. Pour spice mixture into pumpkin mixture and blend again.
Beat egg whites until soft peaks form. Fold egg whites into pumpkin mixture until just combined. Pour into pie shell and place immediately into the oven.
Bake at 450 for 15 minutes. Lower heat to 350 and bake for another 30 minutes. Turn off oven and leave the pie in with the door cracked for another 30 minutes. Allow pie to cool completely on the counter and then refrigerate to firmly set the pumpkin.