This was pretty straightforward. This was the first time I whipped egg whites and had them actually whip up firm. I did chill my Kitchen Aid bowl, whip and I kept my egg whites in the fridge until go time. I did add a little ground cloves, a capful of vanilla extract and used pecans instead of walnuts. I don't know what whipping the egg whites does, I did had a fluffy high pie until an hour after bake time. Then, it fell. I might skip that step next time and see if it REALLY makes a difference. This might be really good with a touch of maple flavoring in the pumpkin mixture. I also might take another reviewers advice and add just a little more flour to the topping. This is a very pretty pie and really not all that difficult to make. I'd make this again, with a few changes.
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This was pretty straightforward. This was the first time I whipped egg whites and had them...