Ingredients
- 1 cup Pumpkin Puree (fresh or canned)
- 3 Eggs (1 whole, 2 egg whites)
- 3/4 cup Granulated Sugar (or brown sugar)
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1 tbsp Gelatin
- 1 tbsp Lemon Juice
- 1 cup Heavy Cream
- 1 Pie Crust (store-bought or homemade)
Instructions
- Prepare the Crust: Mix together graham cracker crumbs, melted butter, and a touch of sugar. Press into a pie dish and bake at 350°F for 10-12 minutes. Let it cool.
- Make the Filling: In a saucepan, combine pumpkin puree, sugar, spices, and lemon juice. Whisk in dissolved gelatin and cook until slightly thickened. Remove from heat.
- Whip the Egg Whites: Beat egg whites to soft peaks, gradually adding sugar until stiff peaks form. Fold some into the pumpkin mixture, then gently fold in the rest.
- Assemble the Pie: Pour filling into the cooled crust, smooth the top, and chill in the refrigerator for at least 4 hours.
- Prepare the Topping: Whip the heavy cream and spread over the pie just before serving. Sprinkle with cinnamon if desired.
- Slice and Serve: Cut generous slices and enjoy, optionally with a scoop of vanilla ice cream.
Notes
Use fresh ingredients for the best flavor; chill properly for best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian