Megan’s Pumpkin Pie
There isn’t a more classic dessert to serve at Thanksgiving than the humble pumpkin pie. With warm spices, a creamy filling and topped with fluffy whipped cream. There is always room for a slice!
Megan’s Pumpkin Pie
Ingredients
Lovella’s Pie Crust (find this recipe on our website)
Filling:
1 envelope unflavoured gelatin or 1 tbsp bovine gelatin powder (Organika)
3 eggs, separated
1 cup sugar
1 ¼ cup canned pumpkin
½ cup milk
¼ tsp salt
1 tsp cinnamon
A few gratings of fresh nutmeg, or a ¼ tsp of ground nutmeg
1 tbsp maple syrup
Whipped cream for serving
Instructions
Prepare the gelatin. In a small bowl, bloom the gelatin powder with ¼ cup cold water
Set up your double boiler. Add egg yolks, ½ cup sugar, pumpkin, milk, salt and spices. Cook until thick. Stir in the soaked gelatin until dissolved. Chill.
Whip the egg whites until stiff but not dry.
When the mixture begins to set, stir in ½ cup sugar and fold in the egg whites.
Fill the pie shell, chill to set, and garnish with whipped cream before serving.
