Family Tested & Approved
egg yolks, slightly beaten
heavy whipping cream
sugar to taste (optional)
Combine ingredients from Step One in large saucepan, over medium heat, stirring constantly until sugar dissolves.
Add ingredients from Step Two to saucepan. Cook stirring constantly until mixture thickens.
Add ingredients from Step Three to the thickened mixture and stir until incorporated. Remove from heat and chill mixture until set.
Meanwhile, beat egg WHITES from Step Four until SOFT peaks form.
Add sugar from Step Four (a little at a time) and beat until STIFF peaks form.
Fold chilled pumpkin mixture into egg white mixture. Pour into cooled BAKED pie shells from Step Five.
Whip ingredients from Step Six until stiff.
Cover pie with whipped cream, sprinkle with cinnamon, and refrigerate.