Pumpkin Pie No. 2

Due to the incomplete recipe and the soufflé-like nature of beaten egg whites, this filling should be prepared and baked immediately. The stewed and sieved pumpkin can be prepared up to 2 days ahead and refrigerated in an airtight container. Pre-bake pie crusts up to 1 day ahead, cool completely, and store wrapped at room temperature.

Store baked pie covered loosely with aluminum foil in the refrigerator for up to 3 days. The texture will deflate somewhat as the egg whites lose their structure, becoming more like a traditional custard pie. Serve chilled or bring to room temperature for 30 minutes before serving. Do not freeze, as the egg-white structure will break down and become watery upon thawing.