- 1 cup rolled oats
- 3 Tbsp. brown sugar
- 2/3 cup minced walnuts
- 1/3 cup butter or margarine, melted
- Toast oats at 350° for 10 minutes
- Toss oats with sugar, nuts, and melted butter.
- Press mixture on bottom and sides of 9″ pie plate.
- Refrigerate crust while making filling.
- 2 envelopes gelatine
- 1/3 cup light brown sugar
- 1/2 teasp. salt
- 2 teasp. pumpkin pie spice (or 1 teasp. cinnamon and 1/2 teasp. each of nutmeg and cloves)
- 1 1/2 Tbsp. dark molasses
- 3 egg yolks, slightly beaten
- 1/2 cup milk
- 1 lb. pumpkin (about 2 cups, 15 oz. can is fine)
- 3 egg whites
- 1/2 cup sugar
- 1 cup heavy cream, whipped
- In medium saucepan, combine gelatine, brown sugar, salt and spice; mix well.
- Add molasses, egg yolks, milk and pumpkin, stirring until well combined.
- Bring to boiling, stirring.
- Remove from heat; turn into large bowl.
- Refrigerate, covered, until firm — 1 1/2 – 2 hours.
- Beat egg whites until foamy.
- Add sugar, 2 Tbsp. at a time. Continue to beat until stiff peaks form.
- With the same beaters, beat pumpkin mixture until smooth.
- Fold egg white mixture and whipped cream into pumpkin.
- Turn into pie shell, mounding high in the center. (If too soft to mound, refrigerate for 10 minutes and try again.)
- Refrigerate until firm (2 hrs +)
- Garnish with whipped whipped cream and walnut halves (or not).
Ruth Goucher Shoemaker’s recipe box. Original from about 1978.
I had a recipe for a pie like this with oatmeal and nuts in the crust. Mine dated into the middle to late 60’s. I thought I might have gotten it from McCalls magazine. Anyway I will make it for Thanksgiving 2017. Somewhere along the years I lost my recipe. It is very good.