| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Cookies, Pies | 6 | Servings | |
INGREDIENTS
| 1 | c | Graham Cracker Crumbs |
| 1/2 | c | Pecans, finely chopped |
| 3 | T | Sugar |
| 6 | T | Butter Or Margarine, melted |
| 1 | Env Gelatin Powder | |
| 1/2 | c | Brown Sugar |
| 1/2 | t | Salt |
| 1/2 | t | Ground Cinnamon |
| 1/4 | t | Ground Ginger |
| 1 | ds | Nutmeg |
| 1 | c | Eggnog |
| 3 | Eggs, separated | |
| 1 | c | Canned Pumpkin |
| 1/4 | c | Granulated Sugar |
INSTRUCTIONS
1974 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 379
Calories From Fat: 194
Total Fat: 22.3g
Cholesterol: 148.5mg
Sodium: 357.4mg
Potassium: 255.3mg
Carbohydrates: 41g
Fiber: 2.2g
Sugar: 37.8g
Protein: 6.5g