Holiday pumpkin pie
… homemade in a minute with Knox and your blender
Quick as a mix to fix — but there’s nothing artificial about it.
Holiday pumpkin pie recipe (from 1967)
2 envelopes Knox Unflavored Gelatine
1/2 cup cold milk
1/2 cup milk, heated to boiling
3/4 cup firmly packed brown sugar
2 cups canned pumpkin
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup heavy cream
1 cup ice cubes or crushed ice
1 9-inch graham cracker crust or pastry shell
Sprinkle gelatine over cold milk in blender container. Allow to stand while assembling other ingredients. Then add boiling milk; cover and process at low speed until gelatine dissolves. If any gelatine granules cling to container, use rubber spatula to push them into mixture.
Add brown sugar, pumpkin. salt, spices and cream; cover and process at high speed.
Add ice cubes one at a time. Process until mixture is smooth and ice melted. Chill about 5 minutes and turn into prepared crust. Chill until firm.
Yield: One 9-inch pie