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Dreamy High Pumpkin Pie

{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
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 423kcal
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: 1Slice | Calories: 423kcal | Carbohydrates: 43g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 116mg | Sodium: 282mg | Potassium: 235mg | Fiber: 4g | Sugar: 28g | Vitamin A: 6530IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1.6mg