Description
This pie is just as delicious and warmly spiced as regular Pumpkin Pie but not as dense and heavy. Beaten egg whites take the credit for this creamy light version.
Ingredients
Scale
- 1 deep dish 9 inch pie shell, pre baked*
- 1 envelope unflavored gelatin (1 tablespoon)
- 2/3 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 1/4 cups canned or freshly cooked pumpkin puree, 10 ounces
- 3 large egg yolks
- 1/2 cup milk
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Combine the gelatin, brown sugar, salt, spices, pumpkin, egg yolks, and milk in a medium saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Place pan in a sink of cold water and allow to cool. The mixture should slightly mound when dropped from a spoon.
- Add egg whites and cream of tartar to a large mixing bowl of an electric mixer. Using the whisk attachment or metal beaters, beat the egg whites until a soft peak forms. Continue beating while gradually adding the granulated sugar until egg whites form stiff peaks.
- Using a spatula or wooden spoon, fold the cooled pumpkin mixture into the beaten egg whites. Pour mixture into the pre baked pie crust and refrigerate for at least 2 hours or until set.
- Keep refrigerated until ready to serve.
Notes
- *See link in notes above recipe for pre-baking an empty pie crust.
- Total time does not include refrigeration time.