When I was a kid, I would spend Thanksgiving with my grandparents, aunt, uncle, and cousins, and my grandmother would make this pumpkin pie. While this pie is a bit more work that the typical pumpkin pie that is baked, it is totally worth it. It's so light and scrumptious that it's the perfect cap to a heavy Thanksgiving meal. Here's what you do:
Ingredients:
- Baked 9 inch pie shell
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 3 eggs
- 1 cup sugar, separated in half
- 1 can pumpkin
- 1/2 cup milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Whipped cream for garnish (optional)
Soak the gelatin in the cold water and set aside. Separate the eggs and set the egg whites aside to be used later. Beat the egg yokes slightly. In the top half of a double boiler, mix together the egg yokes, pumpkin, 1/2 cup half of the sugar, milk, cinnamon, and nutmeg. Cook pumpkin mixture in the double boiler until they are thick. Stir in the gelatin. Set aside to cool until it is at least room temperature. Put the egg whites and the second half of the sugar into a hot double boiler and mix with a hand mixer on high until shiny and it forms stiff peaks. Gently fold the egg whites into the pumpkin mixture. Pour into the cooked pie shell and chill overnight. May garnish with whipped cream if desired.
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