Pumpkin Pie

Pumpkin Pie
Yield: 8

Pumpkin Pie

If you have never actually used a fresh steamed pumpkin when baking, rather than buying cans of pumpkin, I might suggest you give it a try. It’s a little more work, but well worth the effort. Here are a few suggestions for baking pumpkin treats. 


  • 1 ¼ cup graham cracker crumbs
  • ½ cup finely chopped pecans
  • ¼ cup white sugar
  • ⅓ cup melted butter
  • 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)



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


  1. 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.
  2. Add brown sugar, cinnamon, salt, nutmeg, ginger and table cream. Cover and process at high speed for about one minute.
  3. Add pumpkin and proceed at high speed for about 20 seconds, or until all ingredients are thoroughly combined.
  4. Remove center top cover and, with blender still running, add ice cubes one at a time. Process at high speed until ice is melted.
  5. 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.

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