Real Recipes From Real Home Cooks ®

nutty pumpkin nog pie

★★★★★ 1
a recipe by
Sharon Colyer
Louisville, KY

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.

★★★★★ 1
serves 6-8
prep time 1 Hr 20 Min
cook time 30 Min
method Stove Top

Ingredients For nutty pumpkin nog pie

  • ********CRUST********
  • 1 c
    graham cracker crumbs
  • 1/2 c
    very finely chopped pecans
  • 3 Tbsp
  • 6 Tbsp
    butter or margarine, melted
  • ********FILLING********
  • 1
    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
    ground nutmeg
  • 1 c
    dairy eggnog
  • 3 lg
    eggs, separated
  • 1 c
    canned pumpkin
  • 1/4 c
    granulated sugar

How To Make nutty pumpkin nog pie

  • 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.