Recipe by Ducky
Saw this made a few years ago on Good Morning America. Thought I'd give it a try. My, oh, my, did it get rave reviews at the Thanksgiving meal. And, of course, it is easy to prepare. It does have a lighter taste than the traditional pumpkin pie. Times do not include refrigeration time.
Top Review by Chef KateHas2
According to one reviewer, she ended up baking this pie, ITS NOT SUPPOSED TO BE BAKED. The egg yolk in the filling is already cooked, and the whites dont need to be cooked after whipping them like so. This is a good recipe, I have tried this same way with hand made whipped cream folded in, instead of egg whites and one whole packet of knox gelatin added to the pumpkin mix. Thank you for sharing.
- 1 cup packed brown sugar
- 3 eggs, separated
- 1 1⁄2 cups pumpkin puree (NOT pumpkin pie filling)
- 1⁄2 cup evaporated milk
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold water
- 1 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 tablespoons sugar
- 1 9-inch baked pie crust
Directions See How It's Made
- In small, oven-proof bowl, sprinkle gelatin over water.
- Place bowl over small pot of simmering water until gelatin is dissolved.
- In medium saucepan, cook brown sugar, egg yolks, pumpkin puree, milk, salt and spices for 7-10 minutes, stirring constantly with whisk until mixture boils and thickens.
- Remove from heat and add gelatin, mixing thoroughly.
- Cool for at least 15 minutes.
- Beat egg whites with sugar until soft peaks form.
- Fold egg whites into pumpkin mixture.
- Put mixture into pie shell and refrigerate overnight.