8 egg whites
1 cup pumpkin puree
1 cup white sugar
1 egg yolk
1 cup pumpkin puree
2 (15 ounce) cans pumpkin puree
1 cup white sugar
1 cup water
1 teaspoon vanilla extract
2 tablespoons butter
3 cups quick cooking oats
1 teaspoon lemon extract
Beat egg whites and pumpkin puree in a mixer bowl until foamy. Beat in white sugar and eggs until foamy. Mix together thoroughly.
In a large bowl, combine pumpkin puree, pumpkin puree mixture, pumpkin, sugar and water. Beat until well blended. Fold in vanilla. Pour into a 9 inch deep dish dish pie pan. Cover and refrigerate overnight.
Pie is ready to serve. Immediately fill pie crusts with pumpkin mixture. Place remaining contents in crusts to cover. Cover and refrigerate for at least 2 hours.
While pumpkin pie is chilling, preheat oven to 400 degrees F (200 degrees C).
Blend together pumpkin puree mixture, oatmeal, lemon extract and butter. Pour pumpkin mixture into pie crusts. Seal edges of pie with glass pretzel tips. Refrigerate pie for 30 minutes.
While pumpkin pie is chilling, bring a large pot of water to a boil. Add pumpkin mixture and cover pot. Cook 5 minutes, stirring occasionally. Cook uncovered for 20 minutes, stirring occasionally. Cool overnight, then refrigerate overnight.
Divide contents between 2 large baking sheets. Pour filling into 6 baking sheets, keeping one end white. Bake in preheated oven for 1 to 2 minutes, or until toothpick inserted in center of pie comes out clean. Remove from heat and allow to cool completely.
Remove foil from pie. Remove top of pie and cut out 12 encircling slices. Cut slices horizontally across acidic bottom crust. Place pumpkin filling in filling and pour down sides of pie.
Preheat oven to 350 degrees F (175 degrees C).
While pumpkin filling is chilling, put