Nutty Pumpkin Nog Pie Recipe

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Nutty Pumpkin Nog Pie

Sharon Colyer


I found this interesting pie in a cookbook, compiled and tested by The Junior League of Charleston, West Virginia. This was the 10th printing of the cookbook, in 1994.

Prep time, does not count the refrigerator time, of chilling, until firm. That is at least 4 hours. So, be aware.

pinch tips: How to Make a Pie Shell & Lattice Top






1 Hr 20 Min


30 Min


Stove Top



1 c
graham cracker crumbs
1/2 c
very finely chopped pecans
3 Tbsp
6 Tbsp
butter or margarine, melted


envelope unflavored gelatin
1/2 c
brown sugar, firmly packed
1/2 tsp
1/2 tsp
ground cinnamon
1/4 tsp
ground ginger
1 dash(es)
ground nutmeg
1 c
dairy eggnog
3 large
eggs, separated
1 c
canned pumpkin
1/4 c
granulated sugar

Directions Step-By-Step

CRUST: Preheat oven to 375°F. In a small mixing bowl, combine all ingredients. Press firmly into a 9 inch pie plate. Bake 6-8 minutes. Remove from oven, and cool.
FILLING: In a 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 from heat. Chill, until 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.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tags: For Kids, Healthy