Makes 2 Large Pies
Ingredients
4 cups tart pumpkin pulp (canned or fresh)
4 cups whole milk or half and half
1 Tbsp. butter
4 large eggs
½ cup sherry
¾-1½ cups sugar
3 tsp. flour
½ tsp. salt
1 tsp. cinnamon
½ tsp. mace
½ tsp. nutmeg
2 pie crusts
Directions
Empty the pumpkin into a bowl.
Add the butter to the milk and let it heat until the bubbles form around the edge of the pan, but doesn't boil. Pour butter and milk gradually into the pumpkin, stirring, mixing well.
Separate the the yolk and white of eggs. Beat egg yolks enough to mix them, and then blend them into the pumpkin mixture. Add the sherry to the pumpkin.
Combine and mix the sugar*, salt, flour and spices, and stir them into the pumpkin mixture, mixing well. *The pie tastes good with only 3/4 cup sugar.
Beat the whites of the eggs until they are foamy throughout and blend them into the pumpkin with thorough stirring.
Have the pie pans lined with the crust which has fluted edges in a "up standing" way. Chill pans while you make the filling. Have the oven pre-heated to 450F. Bake in lower rack. Bake 10min @ 450F then reduce heat to 350F and bake 50-60 min. or until center is set.