Dreamy High Pumpkin Pie Recipe #338487
This is a little different than the usual evaporated milk and sugar recipe, and its really yummy. Do this one for Thanksgiving or Christmas!
4 hours | 4 hours prep
SERVES 6 -8
- 1 cup sugar
- 1 (1/4 ounce) envelope unflavored gelatin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 egg yolks, slightly beaten
- 3/4 cup milk
- 1 cup canned pumpkin or cooked pumpkin
- 3 egg whites
- 9 inches graham cracker crust
- 1/2 cup whipped cream
- 1/2 cup flaked coconut, toasted, for garnish
- In a large saucepan, combine 2/3 cup sugar, the gelatin, cinnamon, salt and nutmeg.
- Combine egg yolks with milk and add to gelatin mixture.
- Heat, stirring constantly, until mixture thickens slightly.
- Stir in pumpkin. Chill, stirring often, until mixture mounds slightly.
- In a large bowl, beat egg whites until soft peaks form. Gradually add remaining sugar into egg whites.
- Fold in chilled pumpkin mixture into egg whites. Pile into prepared graham cracker crust. Chill until firm.
- To serve, add whipped cream in center of pie, and sprinkle with toasted coconut.
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5 stars