Prep Time::15 mins
Cook Time::15 mins
Additional Time:: 1 hr 15 mins
Total Time:: 1 hr 45 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
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1 tablespoon unflavored gelatin
¼ cup cold water
4 large pasteurized eggs, separated and divided
1 ¼ cups white sugar, divided
1 ¼ cups pumpkin puree
⅔ cup evaporated milk
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1 (9 inch) prepared graham cracker crust
Directions
Gather all ingredients.
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Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes.
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Meanwhile, beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined.
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Place the bowl over a double boiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes.
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Add the gelatin mixture, and whisk until fully dissolved. Remove from the heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes.
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While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/4 cup sugar and continue to beat until stiff peaks form.
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Fold cooled pumpkin mixture into the egg white mixture.
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Transfer filling to the graham cracker crust and chill in the refrigerator until firm, about 1 hour.
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When ready to serve, slice and enjoy!
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Cook’s Note
You can use a chocolate graham cracker crust or a gingersnap crust if you prefer.
Editor's Note:
This recipe contains raw egg whites. We recommend that pregnant women, young children, the elderly, and the immunocompromised do not consume raw eggs.