Puffy Pumpkin Pie

• 1 (9-inch) unbaked pastry shell
• 1 c. sugar
• 1 1/2 tsp. cinnamon
• 1/4 tsp. cloves
• 1 tsp. ginger
• 1/4 tsp. nutmeg
• 1 tsp. salt
• 3 eggs, separated
• 2 c. canned pumpkin
• 1 c. milk
• 1 tsp. vanilla
• 1 Tbsp. molasses
• 1 Tbsp. grated lemon rind
• 1/2 c. heavy cream

1. Combine sugar, spices and salt.
2. Beat egg yolks until light, then add sugar and spices, pumpkin, milk and vanilla.
3. Mix until smooth.
4. Beat egg whites until stiff and fold into pumpkin mixture. Pour into pastry shell.
5. Bake at 450u0b0 for 10 minutes.
6. Reduce heat to 350u0b0 and bake for 25 to 30 minutes or until a knife inserted in the center comes out clean.
7. Cool.
8. Serve with molasses whipped cream.
9. Add molasses and grated lemon rind to heavy cream.
10. Beat until stiff.
11. Serves 6.

pastry shell, sugar, cinnamon, cloves, ginger, nutmeg, salt, eggs, pumpkin, milk, vanilla, molasses, lemon rind, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11543 (may not work)