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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

GELATIN PUMPKIN PIE NO ROLL CRUST Recipe

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This recipe for GELATIN PUMPKIN PIE NO ROLL CRUST is from MOM'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C all purpose flour
1 tsp. granulated sugar
1/2 tsp. salt
1/4 C cooking oil
3 T cold milk
1 envelope unflavored gelatin (1 tablespoon)
3/4 C granulated sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 C milk
3 egg yolks, slightly beaten
1 16 oz can pumpkin
1/4 C bourbon or rum
3 egg whites
2 T granulated sugar
1/2 C whipping cream
Directions:
Directions:
In bowl combine flour, sugar, and salt. Combine oil and milk; add to flour mixture, stirring gently. Pat into 9 inch pie plate, building up top edge. Flute edge. Prick crust with fork, on bottom and sides of shell. Bake in 450º oven 10 minutes or till browned. Cool. In saucepan combine gelatin, the 3/4 cup sugar, cinnamon, nutmeg and salt; stir in milk, egg yolks, and canned pumpkin. Cook and stir over medium heat till mixture thickens and bubbles. Remove saucepan from heat; stir in bourbon or rum. Chill mixture till partially set. In mixing bowl, beat egg whites till soft peaks form, tips fold in soft curls. Gradually add the 2 tablespoons sugar, beating till stiff peaks form, tips stand straight. Fold egg whites into pumpkin mixture. Pile pumpkin mixture into baked cooled shell. Refrigerate 4 hours or till mixture is set. Before serving whip cream and top pie.

Makes 1 9 inch pie
Number Of Servings:
Number Of Servings:
1 9 inch pie

 

 

 

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