Pumpkin Pie Hawaiian

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Servings: 1 Difficulty: Advanced
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A creamy, spiced pumpkin custard with a golden brown sugar twist and fluffy whipped topping
Pumpkin Pie Hawaiian recipe image

This unique pumpkin pie dessert blends the warm spices of autumn with the rich, caramel notes of golden brown sugar. Unlike traditional baked pies, this version features a no-bake gelatin-set filling that is incredibly light and airy. The mixture of mashed pumpkin, warm spices, and whipped egg whites creates a mousse-like texture that is both elegant and comforting. It’s perfect for holiday gatherings or as a sophisticated end to a fall dinner. The topping adds a final touch of ginger-spiced cream, enhancing the complex flavor profile. Simple to assemble yet impressive to serve, this recipe offers a refreshing take on a classic favorite.

Pumpkin Pie Hawaiian recipe image
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Pumpkin Pie Hawaiian

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 253.8

Description

This unique pumpkin pie dessert blends the warm spices of autumn with the rich, caramel notes of golden brown sugar. Unlike traditional baked pies, this version features a no-bake gelatin-set filling that is incredibly light and airy. The mixture of mashed pumpkin, warm spices, and whipped egg whites creates a mousse-like texture that is both elegant and comforting. It&# 226;ÂÂs perfect for holiday gatherings or as a sophisticated end to a fall dinner. The topping adds a final touch of ginger-spiced cream, enhancing the complex flavor profile. Simple to assemble yet impressive to serve, this recipe offers a refreshing take on a classic favorite.

Ingredients

Directions

  1. In a saucepan, combine gelatin, brown sugar, salt, cinnamon, allspice, ginger, and nutmeg.
  2. Stir in milk, mashed pumpkin, and slightly beaten egg yolks.
  3. Cook over medium heat, stirring constantly, until hot throughout and gelatin is completely dissolved (8 to 10 minutes).
  4. Set the saucepan in a bowl of cold water to cool the mixture until it is firm but not hard, stirring occasionally.
  5. In a large mixer bowl, beat egg whites until foamy.
  6. Gradually beat in powdered sugar and continue beating until stiff peaks form. Set aside.
  7. Without washing the beaters, beat the cooled pumpkin mixture until it is smooth and fluffy.
  8. Gently fold the beaten egg whites into the pumpkin mixture.
  9. Heap the filling lightly into the baked crumb or pastry crust.
  10. Refrigerate the pie for 3 hours to set.
  11. For the topping, combine whipping cream, powdered sugar, and vanilla or ginger spice in a chilled bowl.
  12. Beat the topping until just stiff enough to hold its shape.
  13. Spread the whipped cream topping in swirls over the set pie before serving.
  14. Keep refrigerated until served.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 253.8kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 64.7mg3%
Total Carbohydrate 44.1g15%
Dietary Fiber 0.0g0%
Sugars 44.1g
Protein 24.5g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, pie, dessert, no-bake, gelatin, spices, cinnamon, ginger, whipped, custard, fall, holiday, cream, sweet, easy
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