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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Christine Ferrare prepared this pie on Oprah as a lighter dessert option for Thanksgiving. I have found that this pie is requested more often in my family than once a year. I have been told by pumpkin lovers that this is the best pumpkin pie ever. Ingredients:
1 (1/4 ounce) envelope unflavored gelatin |
3/4 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
3/4 cup milk |
2 large eggs, separated, yolks beaten |
1 cup canned pumpkin |
1/2 cup heavy cream, whipped |
1 (9 inch) graham cracker crust |
2 pints heavy cream, whipped |
shaved dark chocolate |
Directions:
1. Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set - about 1 hour.
2. In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
3. Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.
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