Pumpkin Fluff Pie
This has been my family's favorite pumpkin pie recipe since I was a child. I continue to make it for my own family every year at Thanksgiving. It's lighter than the traditional pumpkin pies which matters after a heavy meal.
This recipe isn't difficult but it has several steps. Read through the recipe first to understand how it all comes together.
Pumpkin Fluff Pie
3/4 cup brown sugar
1 envelope unflavored gelatin
1/2 tsp. salt
2 tsp. pumpkin pie spice
3/4 cup milk
3 egg yolks
Cook and stir the above ingredients in a saucepan until it comes to a boil.
Take off the stove and stir in
1 1/4 cup pumpkin
(Pumpkin not filling. I cook up our Halloween pumpkins, freeze them and use it in this recipe.)
3 egg whites
1/3 cup sugar
Beat the 3 egg whites until soft peaks form.
Gradually add the 1/3 cup sugar
Fold into pumpkin mixture. (Folding is important. Don't stir or beat.)
Turn into baked pie crust.
Chill until firm.
This recipe isn't difficult but it has several steps. Read through the recipe first to understand how it all comes together.
Pumpkin Fluff Pie
3/4 cup brown sugar
1 envelope unflavored gelatin
1/2 tsp. salt
2 tsp. pumpkin pie spice
3/4 cup milk
3 egg yolks
Cook and stir the above ingredients in a saucepan until it comes to a boil.
Take off the stove and stir in
1 1/4 cup pumpkin
(Pumpkin not filling. I cook up our Halloween pumpkins, freeze them and use it in this recipe.)
3 egg whites
1/3 cup sugar
Beat the 3 egg whites until soft peaks form.
Gradually add the 1/3 cup sugar
Fold into pumpkin mixture. (Folding is important. Don't stir or beat.)
Turn into baked pie crust.
Chill until firm.
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