Julia Childs Aunt Helens Fluffy Pumpkin Pie Recipes

Steps:

• Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
• Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
• In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
• Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
• Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

Steps:

• Preheat over to 450 degrees.
• Blend together the first 13 ingredients.
• Beat the egg whites until slightly foaming.
• Beat in a pinch of salt and continue beating to form soft peaks.
• Beat in the sugar and continue beating to make stiff, shining peaks.
• Beat 1/4 of the whites into the pumpkin mixture and delicately fold in the remainder.
• At once, ladle the mixture into the pie shell(s) filling only to the rim of the pan.
• Immediately, bake the pie(s) in the middle level of the preheated oven for 15 minutes.
• When rim of crust colors lightly, reduce heat to 375 degrees and bake 15 minutes more - lower heat if pastry browns to much.
• Lower heat again to 350 degrees and continue baking another 15 minutes or so, until the filling 2 inches from the edge of the pie is done (when you insert a skewer it will come out clean).
• Turn off the oven, leave door ajar and let pie sit for 20-30 minutes more.
• Serve warm or cold with whipped cream or ice cream.

Steps:

• Preheat oven to 350 degrees. 325 degrees if using a Pyrex Glass pan
• Grease a 9 x 13-inch baking pan or two 8- or 9-inch round cake pans.
• In medium bowl with electric mixer, beat eggs until frothy.
• Add sugar, pumpkin, oil, spice and vanilla.
• Beat on low speed until combined, then increase to medium speed.
• Beat 1 minute.
• Add flour, baking powder, baking soda and salt; beat on low speed for 2 minutes.
• Add nuts and stir to combine.
• Pour into baking pan.
• Bake on center rack for about 40 minutes (30 to 35 minutes for layers) until cake is golden brown and top springs back when lightly pressed.
• Let cool in pan on rack for at least 1 hour before frosting.
• (For a layer cake, let cool 15 minutes, remove cake from pans and let cool completely before frosting.) For frosting: Beat butter and cream cheese with electric mixer until fluffy.
• Add confectioners' sugar and vanilla and beat on low speed until fluffy.
• Add more powdered sugar if necessary to make a stiffer frosting.
• Store cake in the refrigerator.