Best Pumpkin Pie Ever! It is light and perfect after a heavy Thanksgiving meal. If you don’t like the texture of a tradition pumpkin pie but love the flavor, try this.. it is truly my Grandma’s recipe.
- 1 9″ baked pie shell (cooled)
I tried to make the crust this year from scratch, but it was a bust and I had to use the premade ones from the refrigerator section. My crust is always a mess. Even when I use the premade kind. If you want to attempt a crust, this is her crust recipe:
- 1c flour
- 1/2 tsp salt
- 2/3 c shortening
- about 3 tbsp cold water
- 1/2 tsp baking powder
Sift dry mixtures. add shortening. mix with hand until crumbly. add cold water. mix. roll out to fit pie plate. Chill. Prick pie shell with fork before baking then bake at 450 degrees for 15 to 18 min.
- 1 envelope. plain unflavored gelatin (1tbsp)
- 4 tbsp. cold water
- 1 c. brown sugar , firmly packed
- 3 eggs, seperated
- 1/2 c milk (recipe says bottled, it’s so old. I love that.)
- 1 1/2 c canned pumpkin (1 15 oz can)
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3 tsp granulated sugar (for egg whites)
Soak gelatin in water.
In a large saucepan, combine brown sugar, egg yolks, milk, pumpkin, cinnamon, ginger, nutmeg and salt and cook, stirring constantly, until thickened (about 10 min on med-low heat). It will splatter as it begins to heat up so the stirring constantly in important plus you don’t want the egg yolks to cook before they are properly mixed in.
Remove from heat, add gelatin, stirring until thoroughly dissolved. Chill until mixture begins to set. I usually set it out on the back patio steps so it doesn’t heat up my whole fridge. Of course this only works if you live somewhere where it’s cold in November. 🙂
While the pumpkin mixture is chilling, beat egg white until stiff, add granulated sugar, continuing to beat until stiff.
Fold egg whites into the cooled pumpkin mixture. It will look like this:
Pour into baked pie shell and chill until set.
Serve with whipped cream. Yum!! Happy Thanksgiving!