Real Recipes From Real Home Cooks ®

pumpkin cream pie

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 8 serving(s)
method Refrigerate/Freeze

Ingredients For pumpkin cream pie

  • FOR CRUST
  • 6
    ounces grapenuts cereal, crushed
  • 1/4 c
    butter, melted
  • 1/8 tsp
    cinnamon
  • FOR FILLING
  • 1
    envelope unflavored gelatin
  • 1/2 c
    water
  • 1 c
    canned pumpkin
  • 1 1/3 c
    cottage cheese, lowfat
  • 1 1/2 tsp
    pumpkin pie spices
  • 1 tsp
    vanilla extract
  • sweetener equivalent to 14 teaspoons sugar
  • 2
    egg whites
  • 1/4 tsp
    cream of tartar

How To Make pumpkin cream pie

  • 1
    Preheat oven to 375. In a 9 inch pie pan, combine all crust ingredients. Mix until crumbs are moistened. Press crumbs onto bottom and sides of pan, forming a crust. Bake 8-10 minutes, until browned. Cool completely.
  • 2
    Sprinkle gelatin over water in a small saucepan and let soften a few minutes. Heat over low heat, stirring frequently, until gelatin is completely dissolved.
  • 3
    In a blender container, combine gelatin mixture, pumpkin, cottage cheese, pumpkin pie spice, vanilla, and a portion of the sweetener equivalent to 12 teaspoons of sugar. Blend until smooth. Pour mixture into large bowl.
  • 4
    In another bowl, beat egg whites and cream of tartar on high speed of an electric mixer until stiff. Beat in remaining sweetener. Fold egg whites into pumpkin mixture gently, but thoroughly.
  • 5
    Spoon mixture into cooled crust. Sprinkle with additional cinnamon, if desired. Chill.
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