This recipe is a family passed down recipe, this is the best pumpkin pie Ive ever had the pleasure to eat, its light and mild sorta fluffy, Im sure anyone willing to do a Lil extra work with agree with me it was worth the effort.
Grandma's Pumpkin Pie
2pks (1oz) Unflavored gelatin
1/2 cups cold water
3 cups - pumpkin - 1 large can
1 1/2 cups sugar
2 1/2 teaspoons Cinnamon
1 1/2 teaspoons Ground Cloves
1 1/2 teaspoons nutmeg
Pinch of salt
1 can Evaporated Milk
6 eggs - separated
beat egg whites until they're light & stiff
2 Graham Cracker crusts (store bought) or made with graham cracker crumbs just follow the directions on the box as you would for cheesecake, Just press into a pie dish instead of a spring form pan.
In large pot add. . egg yolks, milk, sugar and, spices. Cook to make a custard (medium flame)
meanwhile, in cold water melt gelatin and add to the custard while its still cooking then add pumpkin, and mix well. Keep stirring constantly and be careful it can bubble up at this point and splash. Cook another 10 mins then take off the heat and let it cool down to make this process faster fill your sink up with some ice cold water and lower the pot in the sink and keep stirring while its cooling when the pumpkin mixture is cool fold the egg whites into it. Once its all incorporated, pour into pie shells and cover and refridgerate
Just before serving pipe on some fresh whipped cream or, use the canned
enjoy!
Grandma's Pumpkin Pie
2pks (1oz) Unflavored gelatin
1/2 cups cold water
3 cups - pumpkin - 1 large can
1 1/2 cups sugar
2 1/2 teaspoons Cinnamon
1 1/2 teaspoons Ground Cloves
1 1/2 teaspoons nutmeg
Pinch of salt
1 can Evaporated Milk
6 eggs - separated
beat egg whites until they're light & stiff
2 Graham Cracker crusts (store bought) or made with graham cracker crumbs just follow the directions on the box as you would for cheesecake, Just press into a pie dish instead of a spring form pan.
In large pot add. . egg yolks, milk, sugar and, spices. Cook to make a custard (medium flame)
meanwhile, in cold water melt gelatin and add to the custard while its still cooking then add pumpkin, and mix well. Keep stirring constantly and be careful it can bubble up at this point and splash. Cook another 10 mins then take off the heat and let it cool down to make this process faster fill your sink up with some ice cold water and lower the pot in the sink and keep stirring while its cooling when the pumpkin mixture is cool fold the egg whites into it. Once its all incorporated, pour into pie shells and cover and refridgerate
Just before serving pipe on some fresh whipped cream or, use the canned
enjoy!
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