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This lighter-weight version of pumpkin pie has whipped cream folded in the filling and a festive gingersnap crust.

Source: Midwest Living


Recipe Summary

25 mins
5 hrs 30 mins
5 hrs 55 mins


Ingredient Checklist


Instructions Checklist
  • Prepare Gingersnap Crust or Baked Pastry Shell; set aside.

For Filling:
  • In a heavy medium saucepan, stir together the 1/2 cup sugar, gelatin, cinnamon, allspice, salt, ginger, and nutmeg; stir in milk. Cook and stir over medium heat until gelatin dissolves.

  • In a medium mixing bowl, slightly beat egg yolks with a rotary beater or fork. Gradually stir about half of the hot milk mixture into yolks. Pour yolk mixture into hot filling in pan. Stir in pumpkin. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Transfer to a large mixing bowl. Cover and chill until the pumpkin mixture mounds when spooned, stirring occasionally (1 to 1-1/2 hours).

  • In a chilled medium mixing bowl, combine the whipping cream and the remaining 2 tablespoons sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into pumpkin mixture. Cover and chill again until mixture mounds when spooned (about 30 minutes).

  • Transfer the filling to Gingersnap Crust. Cover and chill about 4 hours or until set. If desired, garnish with additional whipped cream and top with pecans. Makes 8 servings.


Pie can be assembled and chilled overnight before serving.

Graham Cracker Crust:

To make a graham cracker crust, prepare as directed for gingersnap crust except stir 1/4 cup sugar into the melted butter and substitute 1-1/4 cups finely crushed graham crackers (about 18 squares) for the crushed gingersnaps.

Nutrition Facts

349 calories; fat 23g; cholesterol 118mg; carbohydrates 33g; insoluble fiber 1g; protein 5g; sodium 299mg.