Pumpkin Pie Recipes

Ingredients

• 2/3 cup sugar
• 1 envelope unflavored gelatin
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 3 egg yolks, slightly beaten
• 3/4 cup milk
• 1 cup cooked or canned pumpkin
• 3 egg whites
• 1/3 cup sugar
• 1/2 cup whipping cream (for topping)
• 1/2 cup flaked coconut, toasted
• 1 prepared graham cracker crust

Instructions

❄️ Style: Stovetop Cook & Chill

1. In a saucepan, combine sugar, gelatin, cinnamon, salt, and nutmeg. Mix egg yolks with milk and stir into the saucepan.
2. Cook over medium heat, stirring constantly, until the mixture thickens slightly. Stir in pumpkin. Chill, stirring occasionally, until mixture mounds when spooned.
3. Beat egg whites to soft peaks. Gradually add 1/3 cup sugar and beat to stiff peaks.
4. Fold the chilled pumpkin mixture smoothly into the beaten egg whites.
5. Pile beautifully into the graham cracker crust and chill completely until firm.
6. Just before serving, whip the cream and spoon over the top. Finish with a sprinkle of toasted coconut.

Ingredients

• 1 can (15 oz) pumpkin
• 3/4 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1 teaspoon cinnamon
• 3 eggs, slightly beaten (reserve a little egg white)
• 1 cup milk
• 1 small can evaporated milk
• Nutmeg (to sprinkle on top)
• 1 unbaked 9-inch pie shell

Instructions

🌡️ Oven: 450°F / 350°F | ⏱️ Time: 40–50 mins

1. Preheat oven to 450°F.
2. In a large mixing bowl, thoroughly blend the pumpkin, brown sugar, salt, ginger, and cinnamon.
3. Gradually stir in the beaten eggs, milk, and evaporated milk until completely smooth.
4. Brush a light layer of reserved egg white on the bottom and sides of the unbaked pastry shell (prevents sogginess).
5. Pour filling carefully into the shell and sprinkle generously with ground nutmeg across the surface.
6. Bake at 450°F for 10 minutes, then lower temperature to 350°F and continue baking 30–40 minutes until the center is set.

Ingredients

• 1 baked 9-inch pie shell
• 1 envelope unflavored gelatin
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup evaporated milk
• 1 1/2 cups cooked or canned pumpkin
• 3 eggs, separated
• 1/4 cup granulated sugar
• 1 cup brown sugar

Instructions

🥣 Method: Double Boiler & Chill

1. In the top portion of a double boiler, combine gelatin, brown sugar, salt, cinnamon, and nutmeg.
2. Stir in the evaporated milk, beaten egg yolks, and pumpkin until uniform.
3. Cook over boiling water, stirring frequently, for roughly 10 minutes. Remove completely from heat and chill until mixture begins to set.
4. Beat egg whites until frothy. Gradually whip in the granulated sugar and continue beating to stiff peaks.
5. Carefully fold the cooling pumpkin mixture into the beaten egg whites.
6. Pour filling directly into your pre-baked pie shell and chill thoroughly until firm.