| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Pies, Cookies |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Graham Cracker Crumbs |
| 1/2 |
c |
Pecans; finely chopped |
| 3 |
tb |
Sugar |
| 6 |
tb |
Butter Or Margarine; melted |
| 1 |
|
Env Gelatin Powder |
| 1/2 |
c |
Brown Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground Cinnamon |
| 1/4 |
ts |
Ground Ginger |
| 1 |
ds |
Nutmeg |
| 1 |
c |
Eggnog |
| 3 |
|
Eggs; separated |
| 1 |
c |
Canned Pumpkin |
| 1/4 |
c |
Granulated Sugar |
INSTRUCTIONS
CRUST
FILLING
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 375° 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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