I was taught how to make this pie from my 100 yr old mother - in - law.. She was an amazing lady, and we all loved her very much. What would say is before you begin, get all your ingredients together pre-measured in their own cups or containers. Also make sure you separate the eggs, do not get any egg yolks into the whites or they won't beat up to stiff peaks. Stir, soak the Knox gelatin. Once you finish with the cooking of the pumpkin (and other ingredients) set aside and let it cool thoroughly. Meanwhile I use store bought graham cracker crust.. Put egg whites in glass or stainless bowl and whip till they form stiff peaks. Slowly add 1/2 cup sugar... Slowly fold into pumpkin mixture mixture. Put pie into frig for at least overnight.

One more thing... You better make more than one, cause it your family is like mine, you will be lucky to get a piece to eat for yourself... Enjoy !!!

This was the pumpkin pie my mother always made. She died in 1982 at the age of 51. To this day, I make it every holiday. It is light and not heavy like most pumpkin pies. My mother hand wrote me the recipe, so I am unsure where it originated. The specific type of crust doesn't matter, since it is the filling that makes THIS pie!

I grew up with this pie. Only pumpkin pie I knew. Now it is my honor to go to my daughter's home for dinner. I hope I do my Mother proud. This pie is quick and easy. ENJOY