Light and Fluffy Pumpkin Pie

Monday, November 3, 2014 5 0

When I was growing up, my extended family got together for all holidays and birthdays – there was about 20 of us and we always gathered at my grandparents’ home, where my grandma would host elabourate dinners with all of us seated at an immaculately decorated long table (she put Martha Stewart to shame). As a child, my favourite part of these dinners was the spread of desserts – there would always be at least two types of pie, maybe a trifle, a loaf, or some cookies, and chocolates. One dessert was never enough for our family. Maybe this was how I developed my sweet tooth! I often took a sliver of each pie and filled my plate with all the dessert options. However, the one pie I never ate was the pumpkin. Maybe it’s common for kids to not like pumpkin pie, but the aversion stayed with me and even as I grew into an adult, I wouldn’t eat pumpkin pie.

Until last Thanksgiving when J and I hosted our first Friendsgiving, I had not eaten pumpkin pie. Then I learned of J’s undying love for pumpkin pie and how our Friendsgiving dinner just wouldn’t be complete without one. So I emailed my aunt and snagged this family recipe. It’s now become my go-to pumpkin pie recipe – I won’t make anything else! I love how light and fluffy this pumpkin pie is – unlike a lot of pumpkin pies which can be so dense (so I’m told!). The trick to fluffiness is beating the egg whites and delicately folding them in at the end.

And I’m even beginning to enjoy eating pumpkin pie… although I’d rather have a fruit pie any day! So from my family to yours, here’s our recipe for Light and Fluffy Pumpkin Pie. This time I made it with a graham cracker crust from this recipe, and added 2 teaspoons of ground ginger for a more gingersnap crust. Enjoy! You’ll still have room for this pie after your Thanksgiving dinner!

Homemade Pumpkin Pie Filling

Gingersnap Crust for Pumpkin Pie

Pumpkin Pie ready to go in the oven

Light and Fluffy Pumpkin Pie
Yields 1
This Pumpkin Pie recipe has been passed through generations and is much lighter and fluffier than a typical pumpkin pie recipe - the trick is beating the egg whites and then gently folding them in right before the pie goes in the oven.
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
  1. 2 eggs, separated (whites and yolks in different bowls)
  2. 1 cup brown sugar
  3. 1 teaspoon cinnamon
  4. 1/2 heaping teaspoon ground ginger
  5. 1 1/2 cups canned pumpkin
  6. 1/4 cup + 1/8 cup canned evaporated milk, unsweetened
  7. 1/4 cup water
  1. In a large bowl, beat the egg yolks. Add sugar, spices, and pumpkin and beat well. Then add evaporated milk and water and again mix well. Rinse beaters.
  2. In a small bowl, beat the egg whites into stiff peaks. Using a whisk, gently fold in the egg whites until the batter has no lumps.
  3. Pour into a pie crust.
  4. Bake at 450 degrees for the first 10 minutes, then lower temperature to 325 degrees and continue baking for another 30-40 minutes until pie has set.
  1. I used this graham crust recipe and made it more gingersnappy by adding 2 teaspoons of ground ginger: You could easily use a regular pie crust instead!
the lovely kitchen


Serving up the Pumpkin Pie at our Friendsgiving this year! (I’m in Canada – we celebrate Thanksgiving in October.)


  • Katie (The Muffin Myth)
    November 6, 2014

    I loooooove pumpkin pie. It’s one of those magical foods in my mind because we only had it once a year. Now as an expat I’m lucky because we celebrate both Canadian and American Thanksgiving, so I get to make pumpkin pie twice! Then we started an annual exats holiday potluck for our Christmas dinner, and it totally blew my mind when one of my friends turned up with pumpkin pie – apparently in her family they have it at Christmas. So now I get it THREE times a year! I’ve never made it with whipped egg whites before, so I’m totally going to try this for our next dinner!

    • thelovely
      November 7, 2014

      Hooray for 3x pumpkin pie! Definitely try this light version – you’ll still have room for some after all those dinners!

  • Sandy @ Ginger and Scotch
    December 13, 2017

    I also did not like pumpkin pie growing up but thought I’d try making one for thanksgiving this year. The recipe I used tasted great but texture was too dense.

    I made your light and fluffy recipe last night and it came out perfectly fluffy. I brought the pie to a party and it was finished in no time. Thanks so much for sharing!

  • She Ashton
    November 20, 2019

    I have used my mother in law’s recipe for this pie for over 50 years (different only that she used nutmeg instead of your spices). I somehow lost my written recipe the last 5 years and it just didn’t come out right. Could never find this version with egg whites til you! Thank you so much!

    • thelovely
      November 22, 2019

      I’m so happy to hear that! Enjoy your pie :)

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