680 - Pumpkin Sponge Pies
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
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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.
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