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Lighter than your average pumpkin pie, with a creamy whipped texture and scrumptious graham cracker crust. You can also double the recipe and use a 9 x 13” pan to satisfy everyone’s desire for seconds. Even if you aren’t a big fan of pumpkin pie, try it–you may be surprised, and it’s a beautiful dish to take to a party.

Pie Shell :
  • 11/2 Cups graham cracker crumbs (graham cracker crumbs are sold in the baking section and a 131/2 oz. box equals 3 cups–or use a rolling pin to crush whole graham crackers)
  • 1/3 Cup sugar
  • 1 tsp. CINNAMON (we used KORINTJE)
  • 6 TB. butter, melted

Pie Filling:

  • 3 eggs, separated
  • 1 Cup sugar, divided
  • 11/4 Cup canned pumpkin (most of a 15 oz. can)
  • 1/2 Cup milk
  • 1/2 tsp. salt
  • 1-2 tsp. PUMPKIN PIE SPICE
  • 1/4 Cup cold water
  • 1 envelope Knox gelatin

Preheat oven to 350°. Place the graham cracker crumbs, sugar and CINNAMON into a bowl, drizzle with melted butter. Mix by hand until blended. Press into an ungreased 9” regular or deep dish pie plate (we prefer glass), using your fingers to gently guide the crust up the sides of the pan. Bake for 20-30 minutes in preheated oven until crust is golden brown. Remove crust from oven, let cool before filling.
While pie shell is baking, prepare the filling. Separate eggs into yolks and whites. Set egg whites aside. Place egg yolks in a small, heavy saucepan or a double boiler, beat lightly. Add 1/2 cup sugar, pumpkin, milk, salt, PUMPKIN PIE SPICE and VANILLA. Cook over low heat for 15 minutes, stirring constantly. The filling should be hot enough to thicken, but it shouldn’t be bubbling. Remove saucepan from heat. Pour water into a mixing bowl, sprinkle gelatin powder over water. Don’t do this more than a minute before adding the pumpkin mix, or the gelatin will set and won’t blend well with the pumpkin. Add hot pumpkin mixture, mix thoroughly. Cool. While filling is cooling, whip the egg whites until frothy, then gradually add 1/2 cup sugar. Use the highest speed on the mixer and beat until the mixture is glossy and stiff (3-5 minutes). Combine the cooled pumpkin mix with the egg whites by very gently folding together with a flexible spatula until creamy and blended. When blended thoroughly, the filling will be a creamy, light orange (see photo). Pour into the baked pie shell, smoothing the top with a spatula or butter knife. Chill in the refrigerator at least two hours before serving. The pie will be fine made a day ahead of time. Serve with a generous dollop of whipped cream.
Serves: 8-12
Prep./cooking time: about 1 hour from start to finish

Tip: Whipping Cream
It’s easy to make homemade whipped cream, and it tastes great with VANILLA SUGAR. Chill the bowl, beaters and whipping cream before beating. One cup of whipping cream is enough for a good-sized dollop on each piece of pie. Mix the chilled cream with 1-2 tsp. VANILLA SUGAR. Whip on the highest setting of your mixer–don’t worry, it can take 3-5 minutes for perfect whipped cream, and it’s worth it.

Korintje Indonesia Cinnamon Ground 1.0 oz. 1/4 cup jar
Pumpkin Pie Spice 1.0 oz. 1/4 cup jar

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