Pumpkin Crunch Pie
Sue Remmer
This is mom’s gelatin pumpkin pie recipe. An old favorite.
ingredients
- CRYST:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup finely chopped pecans
- 1/3 cup melted butter
- FILLING:
- 2 envelopes Knox Unflavoured Gelatin
- 1/2 cup cold milk
- 1/2 cup scalded milk
- 3/4 cup firmly packed brown sugar
- 1 tsp ground cinnamon
- 1.2 tsp salt
- 1/2 tsp ground ginger
- 1 cup table cream
- 1 can (14 oz) pumpkin
- 6 ice cubes (approximately 1 cup)
directions
- 1
For crust, combine graham cracker crumbs, sugar and pecans. Stir in melted butter. Reserve 1/4 cup of this mixture for garnish. Press remainder into 10 inch pie plate. BAKE at 375° for 5 minutes. Cool.
- 2
In 5-cup blender container, sprinkle Knox Gelatin over cold milk. Let stand until gelatin is moistened.
- 3
Add scalded milk. Cover and process at high speed until gelatin dissolves, about 2 minutes.
- 4
Add brown sugar, cinnamon, salt, nutmeg, ginger and table cream. Cover and process at high speed, about 1 minutes.
- 5
Add pumpkin and process at high speed for about 30 seconds to thoroughly combine all ingredients.
- 6
Remove centre top cover and, with blender still running, add ice cubes one at a time. Process at high speed until ice is melted.
- 7
Allow to stand about 10 minutes to thicken mixture. Turn into cooled prepared pie shell. Sprinkle with reserved crumb mixture. Chill until set.
notes
Remember, when reading this recipe to say "pecaaaaaan". This will make mom smile.
Source: Mom
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