Ingredients
8
8 servings
- •1 tablespoon unflavored gelatin
- •0.25 cup cold water
- •4 large pasteurized eggs, separated and divided
- •1.25 cups white sugar, divided
- •1.25 cups pumpkin puree
- •0.66666668653488 cup evaporated milk
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon ground allspice
- •0.5 teaspoon ground nutmeg
- •0.25 teaspoon ground ginger
- •0.25 teaspoon salt
- •1 (9 inch) prepared graham cracker crust
Instructions
- Gather all ingredients.
- Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes.
- Meanwhile, beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined.
- Place the bowl over a double broiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes.
- Add the gelatin mixture, and whisk until fully dissolved. Remove from the heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes.
- While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/4 cup sugar and continue to beat until stiff peaks form.
- Fold cooled pumpkin mixture into the egg white mixture.
- Transfer filling to the graham cracker crust and chill in the refrigerator until firm, about 1 hour.
- When ready to serve, slice and enjoy!
Nutritional Facts
Per 8 servings
- Calories: 349
- Carbohydrate: 56g
- Fat: 12g
- Fiber: 2g
- Protein: 7g
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