great grandma lee's pumpkin pie

This is a special recipe in our family, so I asked for permission to share it on here before writing this post :)  The recipe came from Trevor's Great Grandma Lee and has been the pumpkin pie recipe of choice as long as anyone from that side of the family can remember.  Someone always makes this pie for Thanksgiving; sometimes it's Grandma Marion & sometimes it's Trev's Mom (and now, me!).  I remember feeling very special when Grandma Marion shared the recipe with me several years ago - to me, it was like a sign that I was accepted into the family (you know you're in when they share the family recipes).

Pumpkin pie has always been one of my favourites - it's a fall classic.  This recipe is a nice variation - it's a lot lighter than a traditional pumpkin pie; it's kind of like a mousse.  I just love the taste of pumpkin with those warm fall spices.  yum!  And with flaky, tender crust?  Delicious.

Great Grandma Lee's Pumpkin Pie

  • pie crust (my favourite recipe is here)
  • 1 1/2 cups cooked pumpkin
  • 3 egg yolks
  • 1/2 cup milk
  • 3/4 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 envelope Knox's unflavoured gelatin
  • 1/4 cup cold water
  • 3 egg whites
  • 1/4 cup sugar

Bake the pie shell first.  I usually form the dough in the pie plate then crumple a piece of parchment paper to soften it (big enough to cover the insides of the pie) then line the inside of the dough.  I usually use dried beans to help the pie crust hold it's shape (you can save them in a large ziploc bag for the next time you bake pie).  Bake the crust at 400 F for about 20 minutes or until it looks golden-brown (the amount of time depends on how thick you rolled the crust).

Combine the pumpkin, egg yolk, milk, brown sugar, salt & spices in a pot and cook over medium heat until thickened, stirring constantly.  While the pumpkin mixture is cooking, soak the package of gelatin in cold water.  Once the pumpkin mixture is thick, stir the gelatin in and chill the mixture in the fridge.  Make sure the pumpkin mixture is thoroughly cooled, otherwise the egg whites will deflate when you mix them in.  Beat the egg whites until foamy, then gradually add the sugar until stiff peaks form.  Gently fold the pumpkin mixture into the egg whites, until no white streaks are visible.  Pour the filling into the baked pie shell (this recipe makes enough for one deep dish pie or two small pies) and chill it to set for about an hour.  Serve it up with a big dollop of freshly whipped cream.