Found this clipping and was intrigued by it -- again. I’ve tried many Pumpkin Pie recipes but never one with rum or coconut. This recipe has both. And it is that time of year for Pumpkin Pie.
Fred MacMurray’s Pumpkin Pie
1 2/3 cups gingersnap crumbs
¼ cup melted butter
½ cup brown sugar, packed
2 envelopes unflavored gelatin
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup milk
4 eggs, separated
1 ½ cups canned pumpkin
1/3 cup rum
½ cup granulated sugar
½ cup flake coconut
Combine crumbs with butter in 9-inch pie plate. Press firmly on bottom and around sides.
Thoroughly mix brown sugar, gelatin, salt, cinnamon, nutmeg and ginger in heavy saucepan. Stir in milk, egg yolks and pumpkin, blending well. Cook over low heat, stirring frequently, about 10 minutes or until mixture begins to bubble and gelatin is completely dissolved.
Let mixture cool at room temperature, then stir in rum. Chill until mixture thickens enough to mound slightly when dropped from spoon.
Beat egg whites until stiff. Beat in sugar, small amount at a time, then beat until smooth. Fold egg whites into pumpkin mixture. Ladle into prepared crust and chill until firm, at least 2 hours.
Meanwhile, spread coconut on baking sheet and bake at 350 degrees 5 to 10 minutes, until browned. Stir once or twice to brown evenly. Sprinkle toasted coconut over pie.
Makes 1 9-inch pie.
