Easy Pumpkin Pie Recipe

Easy Pumpkin Pie Recipe

If you’re in the mood for some autumnal baking, this page features three delightful variations on the traditional pumpkin pie. Each recipe uses basic ingredients like canned or cooked pumpkin, spices, eggs, and milk, making them accessible for home cooks. They all serve 6-8 people and emphasize straightforward techniques, whether chilling for a light texture or baking for a classic finish.

Dreamy High Pumpkin Pie, this first variation stands out for its light, airy texture thanks to gelatin and folded egg whites. The process involves cooking a gelatin mixture on the stove, chilling it, then folding in stiffly beaten egg whites before piling into a prepared graham cracker crust. Chill until firm and garnish with whipped cream dollops and coconut just before serving. It’s a no-bake option (aside from the crust).

Traditional Pumpkin Pie is a more straightforward baked version. It’s a classic that highlights the warm spices and creamy filling we associate with holiday tables.

Chiffon Pumpkin Pie, the chiffon style adds an elegant touch with a double boiler method for the filling. This one offers a silky, set texture similar to a mousse, perfect for those seeking a lighter pie.

Overall, this page is a great resource for anyone looking to experiment with pumpkin pie beyond the basic canned filling. The recipes seem rooted in mid-20th-century home cooking styles, complete with simple instructions and tips for garnishing.

Dreamy High Pumpkin Pie

Instructions for Dreamy High Pumpkin Pie Recipe

   In large saucepan, combine the two thirds cup sugar, the unflavored gelatin, cinnamon, salt and Nutmeg. Combine beaten egg yolk and milk, add to gelatin mixture. Cook stirring constantly, until mixture thickens slightly. Stir in pumpkin. Chill till mixture mounds slightly when spooned slightly, stirring often. Beat egg whites till soft peaks form. Gradually add the 1/3 cup sugar, beating to stiff peaks. Fold chilled pumpkin mixture into egg whites. Pile into prepare graham cracker crust. Chill till firm. Just before serving time, whip cream, spoon in dollops in center of pie. Sprinkle with toasted coconut.

Pumpkin Pie

Instructions for Pumpkin Pie Recipe

   Combine all dry ingredients plus pumpkin to the wet ingredients and stir well blended. Beat reserved egg whites and spread in bottom and edges of pie shell. Pour pumpkin into unbaked pie shell. Sprinkle nutmeg over top. Baked at 450 degrees for 10 minutes then at 350 degrees for 30 to 40 minutes. Serves six to eight.

Chiffon Pumpkin Pie

Instructions for Chiffon Pumpkin Pie Recipe

   Mix gelatin and brown sugar, salt, spices in top of double broiler. Stir in milk, beaten egg yolks, then pumpkin. Place over boiling water and cook stirring often, 10 minutes. Remove from heat. Chill until it begins to set. Beat egg whites until frothy, gradually add the 1/4 cup of granulated sugar until stiff. Fold gelatin mixture, when set, into two egg whites. Turn into cold baked pie shell. Chill until firm. Garnish with whipped cream and top with cherry or nuts. Serves six to eight.