Graham Cracker Crust
11/2 cups crumbs of graham crackers
(crush, grind fine, or crumb in a blender)
¼ to ½ cups confectioner’s sugar
6 Tbs melted butter
1 tsp cinnamon
1 Tbs gelatin
¼ cup cold water
½ cup brown sugar
11/4 cups canned pumpkin
½ cup milk (use 2% or whole)
½ tsp salt
¼ tsp each cinnamon, nutmeg, and ginger
½ cup white sugar
For crust, stir the sugar, melted butter, and cinnamon into crumbs and pat into pan (reserve 2 to 3 Tbs to sprinkle on top). Bake crust for about 10 min at 350oF and cool.
For the filling, soak gelatin in cold water. Beat the 3 egg yolks slightly. Add the brown sugar, pumpkin, milk, salt, and spices. Cook over boiling water until thick (“bain-marie”). Stir in the soaked gelatin until dissolved. Chill until mixture begins to set. Whip until stiff the 3 egg whites. Stir in gradually the white sugar and fold into pumpkin mixture. Fill the pie shell and chill several hours to set.
From Joy of Cooking (1985). It’s a bit lighter than the typical pumpkin pie and always a big hit.
Belize November 2016
7 months ago