Nutty Pumpkin Nog Pie

Nutty Pumpkin Nog Pie Recipe

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Sharon Colyer

By
@Cmom02

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
1 Hr 20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

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  • ********CRUST********

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

  • 1
    envelope unflavored gelatin
  • 1/2 c
    brown sugar, firmly packed
  • 1/2 tsp
    salt
  • 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

How to Make Nutty Pumpkin Nog Pie

Step-by-Step

  1. 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.
  2. 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.

Printable Recipe Card

About Nutty Pumpkin Nog Pie

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




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