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Pumpkin Pie

Murray Martin
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Servings 8

Ingredients
  

  • CRUST
  • 1 ¼ cup graham cracker crumbs
  • ½ cup finely chopped pecans
  • ¼ cup white sugar
  • ⅓ cup melted butter
  • FILLING
  • 2 envelopes unflavored gelatin
  • ½ tsp ground nutmeg
  • ½ cup cold milk
  • ½ tsp salt
  • ½ scalded milk
  • ⅓ tsp ground ginger
  • ¾ cup packed brown sugar
  • ½ cup table cream
  • 1 tsp ground cinnamon
  • 14 ounces pumpkin
  • 6 ice cubes about 1 cup

Instructions
 

Crust:

  • Combine graham cracker crumbs, sugar and pecans. Stir in melted butter. Reserve ¼ mixture for garnish. Press remainder into 10-inch pie plate.
  • Bake at 375 F for 5 minutes. Cool. 

Filling:

  • In blender, sprinkle gelatin over cold milk and let stand until gelatin is moistened. Add scalded milk. Cover and process at high speed until gelatin dissolves, about 2 minutes.
  • Add brown sugar, cinnamon, salt, nutmeg, ginger and table cream. Cover and process at high speed for about one minute.
  • Add pumpkin and proceed at high speed for about 20 seconds, or until all ingredients are thoroughly combined.
  • Remove center top cover and, with blender still running, add ice cubes one at a time. Process at high speed until ice is melted.
  • Allow to stand for 10 minutes to thicken mixture. Turn into cooled pie shell. Sprinkle with reserved crumb mixture. Chill until set. This should make about 8 servings.