Another Recipe Kitchen Tested by the Party Saviors

Julia Child's- Aunt Helen's Fluffy Pumpkin Pie

CATEGORY: Pastry - Pie
Julia added her own touch to the traditional Aunt Helen's Fluffy Pumpkin Pie recipe...Whiskey!!
PREP TIME:  20 min.
COOK TIME: 45-50 min.

Pastry dough for 2 9" pie shells

3 1/2 c canned (solid pack) pumpkin

1 c light brown sugar

1 c granulated sugar

1 t salt

3 T light molasses

3 T bourbon whiskey or dark Jamaican rum

3 t cinnamon

3 t ground ginger

1/4 t nutmeg

1/4 t cloves 

4 egg yolks

1 c heavy cream

3/4 c milk

5 egg whites

Whipped cream, garnish

  1. Preheat oven to 450 degrees.  Line pie plates with your best pie dough.  Make a strong, fluted rim that extends about 1/2" above the rim of the dish.  Do not prick the bottom of the pastry.
  2. Blend basic pumpkin ingredients together in mixing bowl; the mixture should hold it shape softly in a spoon; beat in droplets more milk if it seems stiff. Beat egg whites into stiff peaks and beat a quarter of them into pumpkin mixture.  Delicately fold in the rest. 
  3. A once ladle the mixture into the pie shells, filling only to the rim of the pan.  Proceed at once to baking.
  4. Keep your eye on things here, if the filling cooks too fast it can trun to water.  Immediately after the shell is filled, set pie in middle of preheated oven and bake for 15 minutes.  When the rim of the crust colors lightly, reduce heat to 375 degrees and bake 15 minutes more.
  5. Turn thermostat down to 350 degrees and continue baking another 15 minutes or until a skewer comes out clean when you insert it 2 inches from the edges of the pie.  Turn oven off and leave door ajar for 20-30 minutes more.
  6. Serve pie warm or cold.  You may wish to accomany each serving with whipped cream or vanilla ice cream; dusting it with a sprinkle of nut brittle is an appetizing touch.