Special to the Tribune-Star
I got this recipe from a former school teacher, who got her start from a one-room schoolhouse around West Union. Some of her students said she was strict but fair. I never knew her then.
When I met her she was retired. Icely and Harley France were nice people. I went there for rhubarb. I didn’t have any then. I had pears, apples and cherries, and we exchanged fruit. We visited a lot back then.
She made this recipe, and we sat down with coffee or milk. It was so good. Icely and Harley are gone now, but I still make her recipe.
This pumpkin pie is a little different but great. Hope you enjoy as much as I have.
Fluffy Pumpkin Pie
1 cup graham cracker crumbs
1⁄4 cup margarine
2 tablespoons sugar (sweetener)
1⁄4 cup chopped nuts
• Mix all together and press into the bottom of a 9” square pan. Bake 350 degrees for 10 minutes. Cool. Two envelopes unflavored gelatin, 2 cups pumpkin
1⁄2 cup cold water
1 cup milk
1⁄2 teaspoon salt
1 - 7 oz. jar Marshmallow Creme
11⁄2 teaspoon Pumpkin Pie Spice
1 - 8 oz. contain Cool Whip
n Soften gelatin in water, stir over low heat until dissolved. Add milk, cool. Combine marshmallow creme, pumpkin and spices mixing with wire whisk, until well blended.
• Gradually add gelatin mixture, mixing until blended. Cool until thickened but not set. Fold in 2 cups Cool Whip. Pour over crust. Chill until firm. Top with remaining Cool Whip. Good for Thanksgiving.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.