The best delicious Nutty Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Nutty Pumpkin Pie recipe today!
Hello my friends, this Nutty Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Nutty Pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Nutty Pumpkin Pie.
What Makes This Nutty Pumpkin Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Nutty Pumpkin Pie.
Ready to make this Nutty Pumpkin Pie Recipe? Let’s do it!
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1 pk Unflavored gelatin 2 tb Orange juice
1/4 c Cold water 1 ts Ground cinnamon
1 1/2 c Canned pumpkin 1/2 ts Ground nutmeg
3/4 c Sugar Sesame Pastry Shell
2 tb Unsalted margarine 1/2 c Chopped pecans
1 ts Grated orange rind
-SESAME PASTRY SHELL-
1 c All-purpose flour 1/2 ts To 1 ts sesame seeds
1/4 ts Grated lemon rind 1/3 c Shortening
1/8 ts Ground mace 2 tb ;cold water
Soften gelatin in water; let stand 5 minutes.
Combine gelatin and next 7 ingredients in a heavy saucepan, mixing
well; cook over medium heat, stirring constantly, 3 to 4 minutes or
until mixture is thoroughly heated. Pour into pastry shell, and
sprinkle pecans on top. Chill until firm. Yield: 8 servings. (About
2 mg sodium per serving).
Sesame Pastry Shell:
Combine flour, lemon rind, mace, and sesame seeds; cut in
shortening with pastry blender until mixture resembles coarse meal.
Sprinkle cold water evenly over surface, and stir with a fork until
all dry ingredients are moistened. Shape dough into a ball; chill.
Roll dough to 1/8″ thickness on a lightly floured surface. Fit
pastry into a 9-inch pieplate, and flute edges as desired. Bake at
475 degrees F for 8 to 10 minutes or until golden. Yield: one 9-inch
pastry shell.
From Kathleen Stone of Texas in March, 1982 “Southern Living” Typos
by Jeff Pruett
Yields
8 servings
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