Easy Pumpkin Pie Recipe

Dreamy High Pumpkin Pie

   Ingredients required
2/3 cup sugar
one envelope unflavored gelatin (1 tbsp)
1 teaspoon cinnamon
1 1/2 teaspoon salt
1/4 teaspoon nutmeg
3 slightly beaten egg yolks
3/4 cup milk
1 cup cooked or canned pumpkin
3 egg whites
1/3 cup sugar
1/2 cup whipping cream
1/2 half cups flaked coconut, toasted

Instructions for Dreamy High Pumpkin Pie Recipe

   In large saucepan, combine the two thirds cup sugar, the unflavored gelatin, cinnamon, salt and Nutmeg. Combine beaten egg yolk and milk, add to gelatin mixture. Cook stirring constantly, until mixture thickens slightly. Stir in pumpkin. Chill till mixture mounds slightly when spooned slightly, stirring often. Beat egg whites till soft peaks form. Gradually add the 1/3 cup sugar, beating to stiff peaks. Fold chilled pumpkin mixture into egg whites. Pile into prepare graham cracker crust. Chill till firm. Just before serving time, whip cream, spoon in dollops in center of pie. Sprinkle with toasted coconut.

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Pumpkin Pie

   Ingredients required
1 can (1 lb) of pumpkin
3/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon Ginger
1 teaspoon cinnamon
3 slightly beaten eggs, save a little white
1 cup milk
1 small can (5.3 Oz) evaporated milk

Preheat oven 450 degrees

Instructions for Pumpkin Pie Recipe

   Combine all dry ingredients plus pumpkin to the wet ingredients and stir well blended. Beat reserved egg whites and spread in bottom and edges of pie shell. Pour pumpkin into unbaked pie shell. Sprinkle nutmeg over top. Baked at 450 degrees for 10 minutes then at 350 degrees for 30 to 40 minutes. Serves six to eight.

Chiffon Pumpkin Pie

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

Instructions for Chiffon Pumpkin Pie Recipe

   Mix gelatin and brown sugar, salt, spices in top of double broiler. Stir in milk, beaten egg yolks, then pumpkin. Place over boiling water and cook stirring often, 10 minutes. Remove from heat. Chill until it begins to set. Beat egg whites until frothy, gradually add the 1/4 cup of granulated sugar until stiff. Fold gelatin mixture, when set, into two egg whites. Turn into cold baked pie shell. Chill until firm. Garnish with whipped cream and top with cherry or nuts. Serves six to eight.