What this recipe is lacking is instructions! The gelatin has to be dissolved in boiling water, the filling needs to cool before adding the eggs, and the eggs need to be REALLY stiff before folding them into the pumpkin mixture. I used 3/4 cup of sugar and still found it a bit too sweet, and used 1/2 tsp salt to balance it. I used cinnamon, ginger and cloves for spices and pasturized egg whites. LOVED it - reminded me of the pie my Aunt made when I was a kid!
This is a great recipe. It's much lighter than regular Pumpkin Pie. It's great. I love it. Thanks Carla!!!
Great recipe. I used pasturized powdered egg whites to make it safer to eat.
This pie is SO light a fluffy! I've never much cared for regular pumpkin pie it's too heavy after a big holiday meal this pie is the perfect replacement! exact same flavor but more of a mousse consistency.
This is a great recipe. My Mom made it this way for years; nobody ever had a problem with the raw egg whites. However, if you're concerned about them, you can buy pasturized egg whites at some grocery stores. Use those instead. The powdered egg whites are not very good at all. Also, it works well with a cup of sugar instead of 1 1/4 cups. A bit less sweet, but after a big Thanksgiving meal, that's ok.
Thanks for sharing a great recipe! Messed up and added all the sugar in step 2 was able to get some back out. Added what I rescued out to the egg whites in step 4 and it still turned out! It firmed up after chilling and was a hit!
I followed this exactly as written. I was anxious to try this as it allowed me to use up the leftover evaporated milk I had from another pie recipe. It was a little too sweet for us and even after hours in the fridge it was barely set. There are too many steps so I'll stick to my pumpkin chiffon pie recipe from Better Homes & Gardens cookbook.
Similar to grandmas recipe in betty crocker book
Excellent. Allow 15 minutes more total prep and cook time.
