Pumpkin Pie Recipes
Pumpkin Pie Recipes — Three vintage favorites: a light fluffy Dreamy High Pumpkin Pie, a classic baked pumpkin pie, and a chilled Chiffon Pumpkin Pie.
Recipes on This Page
Dreamy High Pumpkin Pie
Ingredients
- 2/3 cup sugar
- 1 envelope unflavored gelatin
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 3 egg yolks, slightly beaten
- 3/4 cup milk
- 1 cup cooked or canned pumpkin
- 3 egg whites
- 1/3 cup sugar
- 1/2 cup whipping cream (for topping)
- 1/2 cup flaked coconut, toasted
- 1 prepared graham cracker crust
Instructions
- In a saucepan, combine sugar, gelatin, cinnamon, salt, and nutmeg. Mix egg yolks with milk and stir into the saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens slightly. Stir in pumpkin. Chill, stirring occasionally, until mixture mounds when spooned.
- Beat egg whites to soft peaks. Gradually add 1/3 cup sugar and beat to stiff peaks.
- Fold the chilled pumpkin mixture into the beaten egg whites.
- Pile into graham cracker crust and chill until firm.
- Just before serving, whip the cream and spoon over the top. Sprinkle with toasted coconut.
Classic Baked Pumpkin Pie
Ingredients
- 1 can (15 oz) pumpkin
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 3 eggs, slightly beaten (reserve a little egg white)
- 1 cup milk
- 1 small can evaporated milk
- Nutmeg (to sprinkle on top)
- 1 unbaked 9-inch pie shell
Instructions
- Preheat oven to 450°F.
- Mix pumpkin, brown sugar, salt, ginger, and cinnamon.
- Stir in eggs, milk, and evaporated milk until smooth.
- Brush the reserved egg white on the bottom and sides of the unbaked pie shell.
- Pour filling into the shell and sprinkle generously with nutmeg.
- Bake at 450°F for 10 minutes, then reduce heat to 350°F and bake 30–40 minutes until the center is set.
Chiffon Pumpkin Pie
Ingredients
- 1 baked 9-inch pie shell
- 1 envelope unflavored gelatin
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup evaporated milk
- 1 1/2 cups cooked or canned pumpkin
- 3 eggs, separated
- 1/4 cup granulated sugar
- 1 cup brown sugar
Instructions
- In the top of a double boiler, combine gelatin, brown sugar, salt, cinnamon, and nutmeg.
- Stir in evaporated milk, beaten egg yolks, and pumpkin.
- Cook over boiling water, stirring frequently, for about 10 minutes. Remove from heat and chill until the mixture begins to set.
- Beat egg whites until frothy. Gradually add granulated sugar and beat to stiff peaks.
- Fold the pumpkin mixture into the beaten egg whites.
- Pour into the baked pie shell and chill until firm.
FAQ
What’s the difference between pumpkin pie and chiffon pumpkin pie?
Classic pumpkin pie is a baked custard-style pie. Chiffon pumpkin pie is lighter, uses gelatin and folded whipped egg whites, and sets in the refrigerator.
How do I know when pumpkin pie is done?
The center should be mostly set with just a slight jiggle. It will firm up more as it cools.
Can I make these pies ahead of time?
Yes. Both the baked pumpkin pie and chiffon pies can be made a day ahead and kept refrigerated. Add whipped cream topping just before serving.
Do I need a graham cracker crust for the Dreamy High Pumpkin Pie?
Graham cracker crust is traditional for this chilled pie, but a baked pastry crust also works well.