Thanksgiving is all about family; family traditions, family time, and for my family, family recipes.  We have a lot of familial staples for our table at just about every holiday, but one of the items that is most anticipated is my Grandmother’s fluffy pumpkin pie.  This is very old recipe that actually varies from person to person.  My company had a pot luck this week so I decided to treat everyone to this iconic dessert.  I’ve kept to the original recipe as best I can (I did add the pumpkin butter because I just couldn’t help myself) but if you’d like extra fluff and flavor, use 1 can of pumpkin per pie instead of the 1 cup that I have listed below.  Both are delicious, it just depends on your preferred taste and consistency.

Grandma’s Fluffy Pumpkin Pie

Ingredients: 
1/2 Cup Sugar
1 Tsp. Cinnamon
1/2 Tsp. Nutmeg
1/4 Tsp. Cloves
1/4 Tsp. Ginger
1/4 Tsp. Salt
1 Cup Pumpkin
1/2 Cup Pumpkin Butter
1 Cup Milk
2 Eggs
1 Egg Yolk
1 Egg White
1 box (2 crusts) of Pie Crust

Directions: 
1.  In a large bowl, mix sugar, cinnamon, nutmeg, cloves, ginger, and salt
2.  Combine pumpkin, pumpkin butter, and milk with sugar mixture; stir until incorporated
3.  Beat the 2 eggs and egg yolk; add to pumpkin mixture and stir
4.  Beat the egg white until stiff; fold into pumpkin mixture
5.  Line pie dish with 1 pie crust; pour pumpkin mixture into pan
6.  Optional: Using the remaining pie crust, cut out leaf and fall themed shapes to line the crust of the pie
7.  Bake pie for 40-45 minutes at 425 degrees
8.  Let pie cool completely before serving