Ingredients Jump to Instructions ↓

  1. 1 deep dish 9-inch frozen pie crust, thawed according to package directions

  2. 3/4 cup crushed gingersnap cookie crumbs

  3. 1 15 oz. can pumpkin puree

  4. 1 14 oz. can sweetened condensed milk

  5. 2 large egg yolks

  6. 1 tsp. cinnamon

  7. 1/2 tsp. nutmeg

  8. 1/4 tsp. cloves

  9. 1/2 tsp. kosher salt

  10. 2 large egg whites

Instructions Jump to Ingredients ↑

  1. Place an oven rack in the lower third of the oven. Preheat oven to 375 degrees F.

  2. Press crushed gingersnaps into bottom and halfway up the sides of the thawed frozen pie crust.

  3. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, egg yolks, cinnamon, nutmeg, cloves and salt for the custard of your pumpkin pie.

  4. In a glass, steel or metal bowl, beat egg whites until stiff peaks form. Fold gently into pumpkin mixture. Pour into prepared crust.

  5. Place pie on a cookie sheet. Bake 50-60 minutes, until a knife inserted about one inch from the sides comes out mostly clean. The center of the pie will still be soft and will shake when you move the pie. That is the way it should be.

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