This is Tracy’s mother’s traditional Thanksgiving recipe; the date on the recipe is November 1968.
Pie shell of your choice. (See Biscoff Cookie Pie Crust recipe below)
2/3 C. Brown Sugar (packed)
1/2 tsp. Salt
1/2 tsp. Cinnamon (ground)
1/2 tsp. Nutmeg (ground)
1/2 tsp. Allspice (ground)
1/4 tsp. Ginger (ground)
1/8 tsp. Cloves (ground)
2/3 C. Evaporated Milk (5 oz. can)
3 Egg yolks beaten
1 envelope KNOX gelatin
1/4 C. cold water
1 1/4 C. Canned Pumpkin (10 oz.)
3 Egg Whites
1/4 C. Sugar
Instructions for filling:
- Mix dry ingredients from brown sugar to cloves into sauce pan.
- Dissolve and stir gelatin in cold water and set aside.
- Add and stir evaporated milk and egg yolks into sauce pan.
- Place over low heat. Cook, stirring constantly until the mixture thickens slightly. About 3-4
minutes. NOTE: If you begin to see ‘chunks’ you’ve cooked too long and scrambled the eggs.
- Remove from heat.
- Put gelatin in the sauce pan mixture and blend together.
- In a separate bowl, add pumpkin and blend the sauce pan ingredients into the pumpkin.
- Chill in refrigerator – stir occasionally until mixture mounds when stirred (about an hour).
- Beat the egg whites with hand mixer until stiff (not dry) – gradually adding sugar while beating.
- Remove the pumpkin mixture from refrigerator and gently fold egg whites into pumpkin mixture
with a spatula or spoon. NOTE: Do not use a mixer to combine these two or you’ll lose the air
from the egg whites.
- Pour mixture into shell and refrigerate.
- Pie needs to set up in refrigerator for at least 8 hours – best when made the day before.
Upon serving, add whipped cream of choice. Enjoy!
1 8.8 oz. container of Biscoff Cookies
7 Tbs. melted butter
1/4 cup granulated sugar
Instructions for crust:
- Preheat oven to 350 degrees.
- Place cookies in food processor and pulse until they become fine crumbs.
- Set aside 2 Tbs. of crumbs for topping.
- Add melted butter and sugar in food process with cookie crumbs. Pulse again until the cookie
crumbs resemble wet sand. If too dry, add butter.
- Scrape into 9 inch pie pan/plate and press into side of pan. Make sure the thickness is
- Bake the crust for 10 minutes.
- Take out and place on wire rack to cool.