Mom made this pie every Thanksgiving for as long as I can remember. You'll never eat a baked pumpkin custard pie again after eating this light, fluffy family favorite. Not too sweet, best served the day after making with a little slightly sweetened whipped cream. Can also be made with a graham cracker or ginger snap crust, but reduce the sugar in the filling. —Don Main
What You'll Need
canned pure pumpkin
light brown sugar
each of groung ginger, nutmeg and salt
pure vanilla extract
egg yolks (reserve the whites for later)
whipping or heavy cream
1 1/2 tablespoons
granulated white sugar
pre-baked 9" pie shell
Combine the pumpkin, sugar, spices and vanilla in the top of a double boiler. Beat the 2 egg yolks and whipping cream together and combine with pumpkin mixture. Place the top of double boiler over simmering water and cook for 15 minutes, stirring often.
Meanwhile, dissolve the gelatin in cold water. Microwave on a low temp if the gelatin crystallizes. After the pumpkin mixture has cooked for 15 minutes, incorporate the gelatin and remove from heat. Let cool to room temperature.
Whip the egg whites to soft peaks and add sugar. Continue whipping to medium peaks. Gently fold cooled pumpkin mixture into egg whites. After incorporated, fold into pre-baked and cooled pie shell.
Refrigerate. Best made the day before needed. Enjoy!