I went through Grammy’s recipes with my father — her son — several times. We would look for what was not there, such as Tipsy Parson, as well as talk about the recipes I already had.

When Dad got to Grammy’s pumpkin pie recipe, he stopped and smiled. “People who didn’t like pumpkin pie were converted when they ate Grammy’s,” he said.

The pie is lighter than most pumpkin pies, thanks to the trick of separating the eggs and beating the whites. I’d also credit the relatively large quantity of grated nutmeg for the pleasure in this pie.

Crust got a bit brown this time...

Grammy’s Pumpkin Pie

Serves 8

  • Pastry for one-crust 9-inch pie
  • 2 cups pumpkin puree
  • Pinch salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 2 eggs, separated
  • 1 cup sugar
  • 1 cup cream
  • 2 tablespoons butter, melted

Preheat oven to 425°F.

Put pumpkin puree in large bowl. Add salt, nutmeg, cinnamon, ginger and egg yolks; mix. Add sugar, cream and melted butter; mix. In a separate bowl, beat egg whites to stiff peaks. Add to pumpkin mixture and fold in gently.

Line pie pan with pastry; pour in pumpkin mixture. Bake 45-50 minutes, or until pie filling puffs up and begins to brown; a knife stuck in about two inches from the edge should come out clean. If crust begins to get too dark at about the 20-25 minute mark, protect it with a crust-cover or strips of tin foil to prevent over-browning.

Recipe and photograph copyright 2009 Garside Group LLC