St. Supery Pumpkin Pie

This recipe serves:  8

One 15-ounce can canned pumpkin puree (not seasoned)
12 ounces evaporated skim milk
2 eggs, separated
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 tablespoons Moscato or other sweet dessert wine
1/4 cup honey
1/4 cup brown sugar
2 teaspoons vanilla extract
1 pre-made 9 " pie crust
1. Preheat the oven to 400°F.

2. In a medium bowl, whisk together the pumpkin puree, milk and egg yolks. Mix in the nutmeg, cloves, cinnamon, wine, honey, sugar and vanilla. In another bowl, whisk the egg whites to soft peaks.

3. Fold both mixtures together and pour into the pie shell. Bake, after 10 minutes, reduce the heat to 350°F and bake another 25 to 35 minutes, until the filling is set but still moves slightly in the center.

4. Remove from the oven and let cool to room temperature before serving.

NOTE: If the edges of the pie crust begin to brown too much during the cooking time, cover just the edges with foil to prevent burning.

Serving Size: 1 piece

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