Add a photo

Frost on the Pumpkin

By: Ruth  
"I have been serving this blue ribbon pie for many years and no one who loves pumpkin pie goes home without asking for the recipe! It has all the flavors everyone wants in a pumpkin pie without the heaviness."

Rating: This weblink has been rated 12 times with an average star rating of 4.5 Read Reviews (10)

Rate/Review | 435 people have saved this

Prep Time:
40 Min
Ready In:
40 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 9-inch pie
 

Ingredients

  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 3 eggs, separated
  • 1/3 cup white sugar
  • 1 1/4 cups cooked, mashed pumpkin
  • 1 cup milk
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup confectioners' sugar
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie crust

Directions

  1. Soften gelatin in cold water and set aside. Beat egg yolks at high speed in mixer until ribbons form. Gradually add the white sugar and beat until mixture thickens. Add pumpkin, milk, allspice, 1/2 teaspoon cinnamon, ginger and nutmeg. Beat well.
  2. Pour pumpkin mixture into medium saucepan. Cook over medium heat stirring constantly for 5 minutes or until thickened. Remove from heat and add gelatin mixture. Blend together and refrigerate until chilled.
  3. Combine 1/2 cup of the powdered sugar and the remaining 1/2 teaspoon of the cinnamon. Stir and set aside. Beat whipping cream and vanilla until doubled in size. Gradually add the powdered sugar and cinnamon mixture; beat until soft peaks form. Refrigerate.
  4. Beat egg whites (room temperature) at high speed until foamy. Gradually add the rest of the divided powdered sugar a Tablespoon at a time-beating until stiff peaks form. Fold into chilled pumpkin mixture.
  5. Spread half of the pumpkin mixture evenly into baked pie shell. Spoon half of whipped cream mixture over pumpkin layer. Repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. Chill until set.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 231 | Total Fat: 13.8g | Cholesterol: 82mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2003 by Ruth Phillips 
This is without a doubt the best pumpkin pie I have ever made-and I have tried just about all... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by JEN BLAU 
I made this for a dinner party and everyone cleaned their plates. It is really light - great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by LORISNOW 
This is an excellent recipe, so nice and light MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2004 by JenInCalifornia 
This is pretty good, but it isn't really anything like a pumpkin pie. It has the flavor of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by firelinea 
I read the reviews saying that this cake woud get great reviews from guests and decided that I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2004 by HARRIET71 
I really liked the light quality of the pie but found the final result a little too gooey and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by KIK_IT2 
Really good flavor and texture, but my family and I still prefer the original. This is a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2004 by Barb 
This pie has been a tradition with our family for Thanksgiving for the past 40 years. It's... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2003 by MOMS2398 Supporting Member (Click to learn more about Supporting Membership)
Good, but LOTS of Work MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?