Total Time
45mins
Prep 45 mins
Cook 0 mins

My DH found this on the net somewhere...I made it last year for Thanksgiving. It instantly became our new family pumpkin pie. Wonderful recipe!!

Ingredients Nutrition

Directions

  1. Put the gelatin to soak in 1/4 cup cold water.
  2. Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
  3. Cook and stir this over simmering water till it thickens.
  4. Add the soaked gelatin until it dissolves.
  5. Remove from the stove and chill till filling starts to set.
  6. (I put the pot in ice water).
  7. Whip the 3 egg whites till stiff but not dry.
  8. Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
  9. Fill pie shell and chill several hours.
  10. Serve with Cool Whip.
  11. Preparation time is approximate.
Most Helpful

3 5

This was good, just not a favorite among the pumpkin lovers in my family. We felt that the pumpkin taste was barely there--- it could have used more spices and a richer flavor for our tastes. I did follow other's suggestions and use a graham cracker crust, which went well with the lightness of this pie.

5 5

I typically make the custard style pumpkin pie and was very pleased at the ease and taste of this recipe. In place of the baked pastry shell, I did use Graham-Cracker Crust (Microwave) and for the spices an equal amount of Baking Spice Blend Mix. The brown sugar was reduced to 1/3 cup and 1/3 cup of white sugar was used in the egg whites. I did add 1/2 teaspoon Cream of Tarter to the egg whites while whipping. The pie was made in an 8x8 inch pan and made 9 servings. I will keep this on hand to use again.

5 5

Wonderful pie, and so easy! I loved the flavor of the spices. I made a graham cracker crust using maple syrup, and the combination with the pumpkin and spices both tasted and smelled heavenly.