A light a fluffy pumpkin pie topped with fresh whipped cream! This pumpkin pie gets it's amazing texture from whipping the egg whites, then folding them in.
Separate the 6 eggs, cracking the yolks in a medium sized bowl and saving the whites in a large bowl (you will whip them up later). Slightly beat the egg yolks then add the milk.
In another bowl, mix the brown sugar, gelatin powder, salt, cinnamon, nutmeg & ginger. Once combined, add this to the yolk and milk mixture. Stir all together then add to a heavy sauce pan.
Cook over medium heat, stir often. Watch for the "plopping" it will get thick quick. Once it is nice and thick, remove from the heat and add the can of pumpkin. Stir all together. Let cool.
While the pumpkin mixture is cooling, whip the egg whites until stiff (peaks). Stir in 2/3 cup white sugar to the egg whites. Add the pumpkin mixture to the egg whites and fold all together till smooth.
Pour into the baked pie shells and chill until firm (overnight or 2-4 hours).
Serve with whipped cream!
This recipe contains raw egg whites. So it's not recommended for littles, pregnant or elderly. You can buy pasteurized eggs, so if that is a concern, I'd go that route :). Here is an article on how to pasteurize eggs at home as well.