Espresso Pumpkin Pie

INGREDIENTS:

2 shots of espresso

A  can (29 oz.) of pumpkin puree

1¾ cups (22 oz.) of evaporated milk

4 large eggs

1½ cups of sugar

1½ teaspoons of ground cinnamon

1 teaspoon of allspice

1½ teaspoons of finely ground espresso

2 "deep dish" 9 inch, pre-fab. pie crusts

1 regular 9 inch, pre-fab. pie crust

DIRECTIONS:

Separate the eggs

Put the egg yolks into a large bowl, and the egg whites in a small bowl off to the side

Whip the egg whites to stiff peaks and set them to the side

Add the pumpkin puree, evaporated milk, sugar and spices to the big bowl, which already includes the egg yolks

Use a spoon to mix the ingredients

Use a turkish coffee hand-grinder to add the ground espresso, pour in the espresso shots.

Fold in the egg whites then stir them in, then use an electric mixer on medium speed to mix the ingredients

This whips a lot of air into the pie filling, which will give the pie a fluffy and light texture after baking

Bake the pies at 425 degrees Fahrenheit for 15 minutes

After that, lower the temperature to 325 degrees for approximately 40 minutes

Use a clean, dry knife to check the pies

If the knife comes out clean, the pies are done

When the pies have baked thoroughly, pull them out of the oven and cool them on a baking rack for at least 30 minutes before serving

Serve