This is a great alternative to the classic dense pumpkin pie. It's a no-bake dessert, where a shortcrust pastry case is filled with a spiced pumpkin mixture, which has been lightened with beaten egg whites.
This is a great recipe. It's much lighter than regular Pumpkin Pie. It's great. I love it. Thanks Carla!!! - 21 Nov 2001 (Review from Allrecipes US | Canada)
What this recipe is lacking is instructions! The gelatin has to be dissolved in boiling water, the filling needs to cool before adding the eggs, and the eggs need to be REALLY stiff before folding them into the pumpkin mixture. I used 3/4 cup of sugar and still found it a bit too sweet, and used 1/2 tsp salt to balance it. I used cinnamon, ginger and cloves for spices and pasturized egg whites. LOVED it - reminded me of the pie my Aunt made when I was a kid! - 22 Oct 2012 (Review from Allrecipes US | Canada)
Great recipe. I used pasturized powdered egg whites to make it safer to eat. - 10 Nov 2008 (Review from Allrecipes US | Canada)