Nutty Pumpkin Nog Pie
From Mrs. Bert Bradford, III. The book didn't print a hometown.
- CoursePies
- Oven375°F (crust)
- Time6–8 minutes (crust); chill at least 4 hours
- Ingredients16
- Steps10
Ingredients Tick as you go
Crust
Filling
Garnish
Method
Tap a step to mark it done.
Step 1: For the crust, combine cracker crumbs, pecans, sugar and melted butter in a small bowl.
Step 2: Press firmly into a 9" pie plate.
Step 3: Bake at 375°F for 6 to 8 minutes. Remove and cool.
Step 4: For the filling, combine gelatin, brown sugar, salt, cinnamon, ginger and nutmeg in a saucepan.
Step 5: Stir in the eggnog, beaten egg yolks and pumpkin.
Step 6: Cook and stir over medium heat until the gelatin dissolves and the mixture thickens slightly. Remove from heat.
Step 7: Chill until partially set.
Step 8: Beat the egg whites until soft peaks form, then gradually add the granulated sugar, beating until stiff peaks form.
Step 9: Fold the whites into the pumpkin mixture and pile into the crust.
Step 10: Chill until firm, at least 4 hours.
Garnish with whipped cream and pecan halves.
What we changed or couldn’t read (2)
- The crust method is scrambled by OCR ('Bake at 375° for 6 to 8 dcool. and butter... B minutes'); reconstructed as: combine crumbs, pecans, sugar and butter, press into plate, bake 6–8 minutes, cool.
- Filling uses raw-ish egg whites folded in uncooked, as in the original.