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{Dreamy High} Pumpkin Pie
Looking for a little twist on your traditional Pumpkin Pie recipe? Here's my blue ribbon winning recipe that everyone is crazy about! Even non-pumpkin pie eaters love it!
Course Dessert
Cuisine American
Prep Time 30 minutes minutes
Cook Time 15 minutes minutes
Total Time 1 hour hour 15 minutes minutes
Servings 8 people
Calories 423 kcal
Author Nicole Crocker
2/3 Cups Sugar 1 Envelope unflavored gelatin 1 teaspoon Cinnamon 1/2 teaspoon Salt 1/4 teaspoon Nutmeg 3 Egg yolks ,separated, slightly beaten, reserve egg whites 3/4 Cup Milk 1 1/4 Cups Canned pumpkin 3 Egg whites ,beaten to stiff peaks 1/3 Cup Sugar 1 Cup Heavy cream ,whipped 1 Cup Toasted coconut 1 Baked Pie Crust ,see **Mom's Flaky Pie Crust recipe link below
For the Filling: In a large saucepan, combine sugar, gelatin, cinnamon salt and nutmeg.
In a small bowl, combine egg yolks, milk and mix slightly. Add to dry ingredients.
Cook on medium heat stirring constantly until mixture thickens slightly.
Stir in pumpkin and remove from heat.
Chill until cooled stirring often. About 30 minutes.
Meantime, in a medium bowl beat egg whites, gradually add sugar. Beat until stiff peaks form.
Once pumpkin mixture is chilled fold egg whites into the mixture.
Pour into baked pie crust. Chill until firm. Top with whipped cream and coconut.
To toast coconut: Place coconut on a cookie sheet and spread into an even layer.
Broil for about 3 minutes or until coconut is brown and crispy.
*** Watch closely because it will catch on fire! (Yes I know this from experience! :) )
Serving: 1 Slice | Calories: 423 kcal | Carbohydrates: 43 g | Protein: 6 g | Fat: 26 g | Saturated Fat: 16 g | Cholesterol: 116 mg | Sodium: 282 mg | Potassium: 235 mg | Fiber: 4 g | Sugar: 28 g | Vitamin A: 6530 IU | Vitamin C: 2 mg | Calcium: 73 mg | Iron: 1.6 mg