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Prep 30 mins
Cook 15 mins
This pie has a lighter texture than the traditional pumpkin pie. A gingersnap crust is an excellent choice for this pie. You may also top with a dollop of whipped cream if you like.
- 1 tablespoon cold water
- 1 teaspoon unflavored gelatin
- 3 large egg yolks
- 1⁄2 cup sugar
- 1 cup canned pumpkin puree
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄8 teaspoon ground cloves
- 1⁄2 teaspoon pure vanilla extract
- 1 cup heavy cream, chilled
- 1 (9 inch) prepared pie crusts (gingersnap crumb crust is excellent)
- Add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve.
- Put 2 inches of water in a medium saucepan; bring it to a bare simmer.
- Whisk the egg yolks and sugar together in a medium stainless steel bowl; place the bowl on top of the simmering water, making sure the bottom of the bowl does not touch the water.
- Heat, whisking constantly, until the egg mixture registers 160° on an instant-read thermometer.
- Remove the bowl from the pan of water; whisk in the gelatin mixture.
- Beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick.
- Beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla.
- In a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form.
- Gently fold the whipped cream mixture into the pumpkin mixture.
- Scrape filling into prepared pie crust.
- Cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.
made this for a Thanksgiving social at our church. It was a hit. Light and airy, with so much flavor. It was really easy to make, and I will be making more for the family!!! EXCELLENT PIE!!!!
Our family really enjoyed this as a lighter alternative to the full-blown pumpkin pie. Recipe worked exactly as written and only took a short time to chill and firm up. We made a pumpkin soup with the remaining pumpkin puree from the can.