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My review
Frost on the Pumpkin
Ruth
"I have been serving this blue ribbon pie for many years and no one who loves pumpkin pie goes home without asking for the recipe! It has all the flavors everyone wants in a pumpkin pie without the heaviness."
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Ingredients
40 m servings 228Original recipe yields 12 servings (1 9-inch pie)
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- US
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Directions
{{model.addEditText}} Print- Soften gelatin in cold water and set aside. Beat egg yolks at high speed in mixer until ribbons form. Gradually add the white sugar and beat until mixture thickens. Add pumpkin, milk, allspice, 1/2 teaspoon cinnamon, ginger and nutmeg. Beat well.
- Pour pumpkin mixture into medium saucepan. Cook over medium heat stirring constantly for 5 minutes or until thickened. Remove from heat and add gelatin mixture. Blend together and refrigerate until chilled.
- Combine 1/2 cup of the powdered sugar and the remaining 1/2 teaspoon of the cinnamon. Stir and set aside. Beat whipping cream and vanilla until doubled in size. Gradually add the powdered sugar and cinnamon mixture; beat until soft peaks form. Refrigerate.
- Beat egg whites (room temperature) at high speed until foamy. Gradually add the rest of the divided powdered sugar a Tablespoon at a time-beating until stiff peaks form. Fold into chilled pumpkin mixture.
- Spread half of the pumpkin mixture evenly into baked pie shell. Spoon half of whipped cream mixture over pumpkin layer. Repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. Chill until set.
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Reviews
Read all reviews 1316 Ratings
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Most helpful positive review
11/20/2000
This is without a doubt the best pumpkin pie I have ever made-and I have tried just about all of them after over thirty years of baking!! It is not the quickest to do-but is worth the extra half...
Most helpful critical review
2/15/2003
Really good flavor and texture, but my family and I still prefer the original. This is a perfect recipe for people who don't want the same 'ol, same 'ol. I guess we're just old fashioned.
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11/20/2000
This is without a doubt the best pumpkin pie I have ever made-and I have tried just about all of them after over thirty years of baking!! It is not the quickest to do-but is worth the extra half...
11/20/2000
I made this for a dinner party and everyone cleaned their plates. It is really light - great if you like the taste of pumpkin but not the heavy custard texture of traditional pumpkin pie.
11/23/2007
I read the reviews saying that this cake woud get great reviews from guests and decided that I should try it. It did not let me down. Everyone loved it. Thank you for this recipe that got me s...
11/26/2004
I really liked the light quality of the pie but found the final result a little too gooey and unformed. It's possible that I didn't do one of the steps right, for instance beat the yolks long e...
11/21/2004
This is pretty good, but it isn't really anything like a pumpkin pie. It has the flavor of one, but the texture is completely different. It's layered and really light and fluffy. If you're lo...
12/6/2010
Thanks for the recipe, I really liked this pie! The whipped cream mixture alone was to die for. I doubled the recipe, using 2 9" Pet Ritz deep dish pie crusts, and I still have enough of the...
2/15/2003
Really good flavor and texture, but my family and I still prefer the original. This is a perfect recipe for people who don't want the same 'ol, same 'ol. I guess we're just old fashioned.
8/21/2004
This pie has been a tradition with our family for Thanksgiving for the past 40 years. It's the greatest pie!