Nutty pumpkin eggnog pie (1972)

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Nutty pumpkin eggnog pie (1972)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Ground filberts in the crumb crust complement the eggnog in the filling of this delicious retro nutty pumpkin eggnog pie recipe from 1972.

Nutty pumpkin eggnog pie recipe


1 cup graham cracker crumbs
1/2 cup ground filberts
3 tablespoons granulated sugar
6 tablespoons butter or margarine, melted

1 envelope unflavored gelatin
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Dash ground nutmeg
1 cup dairy eggnog
3 slightly beaten egg yolks
1 cup canned pumpkin

3 egg whites
1/4 cup granulated sugar


In small mixing bowl, combine graham cracker crumbs, ground filberts, the 3 tablespoons granulated sugar, and the melted butter or margarine. Press firmly into 9-inch pie plate. Bake in 375 F oven for 6 to 8 minutes or till edges of crust are golden brown. Remove pie crust from oven and cool thoroughly.

In saucepan, combine the unflavored gelatin, the brown sugar, salt, ground cinnamon, ground ginger, and ground nut-meg. Stir in eggnog, egg yolks, and canned pumpkin. Cook and stir over medium heat till gelatin dissolves and mixture thickens slightly. Remove mixture from heat; chill till partially set.

Beat egg whites till soft peaks form. Gradually add the remaining granulated sugar, beating till stiff peaks form; fold into mixture. Pile into crust. Chill till firm, at least 4 hours. Garnish with whipped cream and whole unblanched filberts, if desired.

MORE: Borden holiday eggnog pie, a classic Christmas dessert recipe

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