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

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