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Fluffy Pumpkin Pie

Yields:2 pies; 16 servings
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Recipe Cooking TimePreparation25 minutes
Cooking45 minutes
Ready In2 hours
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Ingredients

32 ounces pumpkin canned
1 cup heavy whipping cream or heavy whipping cream
3/4 cup milk
3/4 cup brown sugar firmly packed
3/4 cup sugar granulated
3 tablespoons dark rum or bourbon
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
4 large egg yolks
5 large egg whites

Directions

Roll pastry into two 11-inch circles on lightly floured surface.

Place in two 9-inch pie plates and flute edges forming high rim.

Refrigerate 30 minutes.

Preheat oven to 450 degrees F.

Mix all ingredients except egg whites in bowl.

Beat egg whites in mixer bowl until stiff but not dry.

Gently fold the whites into pumpkin mixture.

Ladle into prepared pie shells.

Bake 15 minutes; reduce heat to 375 degrees F and bake 15 minutes more.

Reduce heat to 350 degrees F and bake 15 minutes more, until toothpick inserted 2 inches from edge of pie comes out clean.

Turn off oven; leave pie in oven with door ajar 20 minutes.

Serve warm or cold.

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Sugar Cookies

These are truly a great sugar cookie. I had decorated them and everyone at the party that they were delicious.