#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.