Fluffy Pumpkin Spice Pie with Pecans and Whole Wheat Crust

I had several cans of pumpkin in the cabinet but wanted to make a pie more closely resembling the ones my mom always makes from fresh pumpkin. The pie should turn out light and fluffy. I used all the filling for mine and it made a gigantic pie! :)

First, make a whole wheat crust following this recipe from whole foods: 

http://m.wholefoodsmarket.com/recipe/whole-wheat-pie-crust

Ingredients:

• 9-inch whole wheat crust
• 1/2 c. chopped pecans
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp cloves
• Pinch of cardamom
• 1/2 tsp salt
• 2 c pumpkin purée 
• 2 Tbsp molasses
• 1 tsp vanilla
• 14 oz sweetened condensed milk
• 2 eggs, plus 2 egg whites

Instructions:

1. Sprinkle the chopped pecans across the bottom of the pie crust and keep the crust refrigerated as you prepare the filling. 

2. In a large bowl combine the cinnamon, allspice, cloves, cardamom, salt, pumpkin purée, molasses, vanilla, and sweetened condensed milk. Mix until all is combined well. 

3. Add two egg yellows and mix again (place the two whites in a separate smaller bowl.)

4. Now you should have a smaller bowl with two egg whites. Add two more egg whites (to make 4 total). Beat these egg whites until soft peaks form. 

5. Fold the egg whites into the pumpkin mixture until all has a smooth consistency.

6. Pour the filling into the pie pan and bake at 425 F for 15 minutes. Then turn the temperature to 350 F and bake for 40-60 more minutes. Use a knife to stick in the pie, and when the knife comes out clean the pie is done. Cool the pie thoroughly. I prefer to let it cool on the counter for a couple hours and then refrigerate before eating.

If you have leftover filling you can use it to make a smaller pie with or without a crust in a small quiche dish. I filled mine to the brim so I would not have any leftover! It did rise some too as it cooked but did not overflow.