CRUST
1 cup Graham Cracker Crumbs
1/2 cup Pecans, finely chopped
3 tbsp Sugar
6 tbsp Butter Or Margarine, melted
FILLING
1 Env Gelatin Powder
1/2 cup Brown Sugar
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1/4 tsp Ground Ginger
1 dash Nutmeg
1 cup Eggnog
3 Eggs, separated
1 cup Canned Pumpkin
1/4 cup Granulated Sugar
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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 375ø 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
billspa@icanect.net
Recipe by: Mrs. Bert Bradford, III
Posted to Bakery-Shoppe Digest V1 #405 by Bill Spalding <billspa@icanect.net> on Nov 21, 1997
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