Nutty Pumpkin Nog Pie

Recipe Ingredients

		Crust
1 cup	146g / 5.1oz	Graham cracker crumbs
1/2 cup	73g / 2.6oz	Pecans - finely chopped
3 tablespoons	45ml	Sugar
6 tablespoons	90ml	Butter or margarine - melted
		Filling
1		Gelatin powder
1/2 cup	80g / 2.8oz	Brown sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground ginger
1		Nutmeg
1 cup	198g / 7oz	Eggnog
3		Eggs - separated
1 cup	237ml	Canned pumpkin
1/4 cup	49g / 1.7oz	Granulated sugar

Recipe Instructions

FOR THE CRUST:

In a small mixing bowl, combine cracker crumbs, pecans, sugar, and butter. Press firmly into a 9-inch pie plate. Bake at 375F for 6 to 8 minutes. Remove and cool.

FOR THE FILLING:

In saucepan, combine the unflavored gelatin, brown sugar, salt, cinnamon, ginger and nutmeg. Stir in eggnog, beaten egg yolks and canned pumpkin.

Cook and stir over medium heat until gelatin dissolves and mixture thickens slightly. Remove mixture form heat. Chill and partially set.

Beat egg whites until soft peaks form. Gradually add the granulated sugar, beating until stiff peaks form.

Fold into mixture. Pile into crust. Chill until firm, at least 4 hours. Garnish with whipped cream and pecan halves.

Source:
"Mountain Measures" -- Junior League of Charleston, WV ed. 1974

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.