Ingredients

• 1 tablespoon unflavored gelatin
• 0.25 cups cold water
• 4 large pasteurized eggs , separated and divided
• 1.25 cups white sugar , divided
• 1.25 cups pumpkin puree
• 0.67 cups evaporated milk
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground allspice
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons ground ginger
• 0.25 teaspoons salt
• 1 , 9 inch

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes.
3. 3 Meanwhile, beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined.
4. 4 Place the bowl over a double boiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes.
5. 5 Add the gelatin mixture, and whisk until fully dissolved. Remove from the heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes.
6. 6 While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/4 cup sugar and continue to beat until stiff peaks form.
7. 7 Fold cooled pumpkin mixture into the egg white mixture.
8. 8 Transfer filling to the graham cracker crust and chill in the refrigerator until firm, about 1 hour.
9. 9 When ready to serve, slice and enjoy!

Nutrition per serving