- 1 cupof eggs
- 3 1/2 cupsof fresh cooked or canned pumpkin puree
- 1/10 cupof ground ginger
- 1/5 cupof cinnamon
- 1/10 cupof ground cloves
- 1 1/2 cupof sugar
- 3 cupsof heavy cream
- 1 cupof pie crust
Beat 4 eggs in a bowl. Add them to a bowl with pumpkin puree and mix. Add some spices (ground ginger, ground cinnamon, ground cloves and sugar). Mix well. Add three cups of heavy cream and keep mixing. Put the mixture into a pie crust and put in an oven.
To make the meringue for a second pie, separate four eggs. Put a pinch of cream of tartar that will stabilize the white a little bit.
Pour the pumpkin mixture to the crust and add meringue on top. Bake at 350 degrees for 10 to 12 minutes.