- 1 cup graham cracker crumbs (8 double crackers)
- 1/2 cup pecans, finely chopped
- 3 tbspns powdered sugar
- 6 tbspns melted butter
Combine and press into 9-inch pie pan. Bake at 375 degrees for 6 to 8 minutes. Cool.
- 1 envelope unflavored gelatin
- 1/2 cup brown sugar
- 1/2 tspn salt
- 1/2 tspn cinnamon
- 1/4 tspn ginger
- Dash of ground nutmeg
- 1 cup eggnog
- 3 slightly beaten egg yolks
- 1 cup canned pumpkin
- 3 egg whites
- 1/2 cup powdered sugar
Combine the first 6 ingredients. Stir in eggnog, yolks, and pumpkin. Cook over medium heat until thick. Stir frequently.
Chill until partially set. Beat egg whites until stiff. Gradually add sugar and beat to form peaks. Fold into pumpkin mixture, and pour into pie crust. Chill until ready to serve. Serve with whipped cream.
More "Lost" Pumpkin Pies
Honey-Walnut Pumpkin Pie (1963)
(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.")