Nutty pumpkin pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Unflavored gelatin |
| ¼ | cup | Cold water |
| 1½ | cup | Canned pumpkin |
| ¾ | cup | Sugar |
| 2 | tablespoons | Unsalted margarine |
| 1 | teaspoon | Grated orange rind |
| 1 | cup | All-purpose flour |
| ¼ | teaspoon | Grated lemon rind |
| ⅛ | teaspoon | Ground mace |
| 2 | tablespoons | Orange juice |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| Sesame Pastry Shell | ||
| ½ | cup | Chopped pecans |
| ½ | teaspoon | To 1 ts sesame seeds |
| ⅓ | cup | Shortening |
| 2 | tablespoons | ;cold water |
Directions
SESAME PASTRY SHELL
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 ⅛" 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
Submitted By JEFF PRUETT On 10-29-95