Prep 30 mins
Cook 0 mins
My Grandmother's recipe she used to make every Thanksgiving. Much better than regular pumpkin pie. This is the one pie I MUST make ever year and has been a family favorite for a very long time. This would also be great at Christmas.
- Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.
Gingerbear....You don't have to re-cook. I think this recipe fails to elaborate on the egg white part. Beaten to a pulp does not really explain that you need to beat your egg whites and sugar until they form peaks.... Then fold gently into the mix. As a side note I have always added my gelatin then cooled the mix until it is rather thick but not lumpy.
I am so sorry to have to give you a low review on this because the flavor was great but this pie did not set up for me. I was so bummed out because out of all of the pies that I made I really wanted this one to work. If you look at the recipe, it is kind of vague in a place and this is where I think I screwed up. Where it says to cool after you have cooked the first ingredients, it does not tell you whether you are suppose cook it again after that while you are adding the sugar and the egg whites and I did not do this. It does not tell you to though so I didn't and I followed the recipe exact. After I put it in the pie shell and let it set it just did not get to where it was not runny anymore. It just stayed just the way it was when I had put it in the pie crust. I could tell by the flavor that if it would have set up it would have been excellent. Thank you for the recipe though. It was fun to make. The outcome was just not great.