I love pumpkin pie, but I’ve been craving a good old fashioned egg custard pie.  I’ve decided to combine the two.

libbys-pumpkin-pie

INSTRUCTIONS

  1.  Preheat oven to 425°F.
  2.  In a large mixing bowl, combine sugars, cinnamon, nutmeg, and cloves on lowest speed. Beat in the pumpkin, vanilla, evaporated milk, orange peel, and egg whites.
  3. Beat with electric mixer until nice and smooth. Fold in the rum.
  4.  Pour into prepared 9-inch, deep dish, unbaked pie crust and bake for 10 minutes. Reduce heat to 325°F and bake for 45 minutes more or until knife inserted in the filling comes out clean.
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