If you’re looking for a new pumpkin pie recipe to complete your Thanksgiving feast, say hello to your family’s new favorite. This easy pumpkin pie recipe is simple enough for novice bakers hosting Thanksgiving for the first time but impressive enough for the seasoned hostess. This pumpkin pie starts with refrigerated piecrust, which saves tons of time. If you can’t stand the thought of a Thanksgiving that’s not totally homemade, don’t worry: Our Single-Crust Pie Pastry is our go-to universal piecrust recipe. The rest of the ingredients for this pumpkin pie are much like any other, but there’s one element that sets this recipe apart. Instead of adding whole eggs to the filling, this recipe separates the yolks and whites. After the yolks are mixed into the filling with the rest of the ingredients, the egg whites are beaten until soft peaks form and folded into the pumpkin filling mixture. This bit of extra effort gives this pumpkin pie the dreamiest texture. Your guests will notice the difference in every light bite. If you need to refresh an old pumpkin pie recipe, this one doesn’t add any intricate steps or expensive ingredients. With one easy tweak, you can serve the fluffiest pumpkin pie your Thanksgiving crowd has ever enjoyed.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.