Recipe 680 - Pumpkin Sponge Pies
Recipe 680 - Pumpkin Sponge Pies
(by Shirley McNevich)
1 cup white sugar
4 eggs (separated)
2 TBSP butter
2 heaping TBSP flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
2 cups hot milk
1/2 cup minute tapioca mix
1 cup canned pumpkin
2 unbaked pie crust doughs (or make your own pie dough)
In a mixer add the 4 egg whites--beat until stiff and set aside. In a separate mixer
bowl add white sugar, egg yolks, butter, flour--beat. Add pumpkin, cinnamon, nutmeg,
salt and vanilla--beat. Remove bowl from mixer and add the egg whites and hot milk--
stir. Spray two 9" pie plates with Pam, add an unbaked pie dough to each, spray the
inside of each pie dough with Pam. Flute the edges. Pour 1/4 cup of the minute
tapioca evenly on the bottom of each pie dough. Pour half of the pumpkin filling into
each pie dough. Sprinkle a little cinnamon on the top of each pie. Place a cookie
sheet under each pie to catch drips. Bake at 425 degrees for 40-45 minutes.
Continue to:
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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