Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 prepared graham cracker crust (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt over medium heat until warm.
- In a bowl, beat egg yolks until smooth and whisk in warm pumpkin mixture.
- Sprinkle gelatin over cold water and let stand for 5 minutes. Heat until melted and stir into pumpkin mixture.
- Remove from heat and cool. Whip egg whites until soft peaks form, then fold into pumpkin mixture.
- Whip heavy cream with vanilla until soft peaks form, then fold into pumpkin mixture.
- Pour the mixture into the prepared crust and chill for at least 4 hours until set.
- Serve topped with whipped cream and a sprinkle of cinnamon.
Notes
For a dairy-free option, substitute heavy cream with coconut cream. Add cardamom for an extra flavor twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian