Make and refrigerate without the topping a day ahead. Whip and add the topping before serving.
1/2 cup milk
2 envelopes unflavored gelatin
1 (15-oz.) can pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
4 large pasteurized eggs, separated
1 cup plus 3 Tbsp. sugar, divided
1 1/4 cups sweetened shredded coconut, divided
1 cup graham cracker crumbs
5 tablespoons butter, melted
2 cups heavy cream
2 teaspoons vanilla extract
How to Make It
Preheat oven to 350°. Whisk together milk and gelatin in a 3-qt. saucepan; let stand 1 minute. Cook over medium heat, stirring constantly, 1 minute or until gelatin dissolves. Stir in pumpkin, next 4 ingredients, egg yolks, and 1/2 cup sugar. Cook, stirring constantly, 5 to 7 minutes or until slightly thickened. (Do not boil.) Transfer to a bowl; chill 40 minutes or to room temperature, stirring halfway through.
Meanwhile, place coconut in a single layer on a baking sheet, and bake at 350° for 8 to 10 minutes or until golden, stirring occasionally.
Stir together graham cracker crumbs, butter, 1 Tbsp. sugar, and 1 cup coconut. Press mixture into a 10-inch pie plate. Freeze 10 minutes or until ready to use.
Beat egg whites at high speed with a heavy-duty electric stand mixer, using whisk attachment, 8 minutes or until soft peaks form. Add 1/4 cup sugar, and beat 2 to 3 minutes or until stiff peaks form.
Gradually fold egg whites into pumpkin mixture. Pour into crust. Chill 2 hours or until set.
Beat cream and vanilla at medium speed 1 to 2 minutes or until soft peaks form. Add remaining 6 Tbsp. sugar, and beat 1 to 2 minutes or until stiff peaks form. Top pie with cream mixture and remaining 1/4 cup coconut. Serve immediately.
I'm biased, because this is actually my mother's recipe (she's Barbara Delaney), but we have made it for 30 years for Thanksgiving and there would be a mutiny if it wasn't on the holiday table. We love it because it's lighter than traditional pumpkin pie. This recipe size will also make two 8" shallow pie pans perfectly. Make sure you don't let the pumpkin mixture get firm in the fridge before adding the meringue. To avoid this, you can just leave the pumpkin mixture on the counter for about half an hour, stirring every 5-10 minutes before folding in the meringue. Another benefit of this pie is that it cuts very cleanly with a hot knife, so you can get perfect looking slices to serve to your guests. I hope you love it as much as we do!
Wow. This one was amazing; light and not overly sweet. Made exactly as recipe stated except I used fresh pumpkin rather than canned and powdered sugar in the whipped cream and it was a hit. Will definitely make for Thanksgiving. Only thing I may change is a tad less ginger but that is personal taste.
Crazy good! I will most certainly make this for the upcoming holidays. A little time consuming, not hard just lots of steps, but very worth it, and i made no changes. I left the filling in the fridge too long before getting back to it and the gelatin had made it a little thick by that time to easily fold in the egg whites, but I don't know that it made a difference in the end.
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