pumpkin crunch pie
Regi Dean's Recipes 1/12/00
desserts
Donna Martin
{*****}
crust	
graham wafer crumbs	1 1/4 cups
sugar	1/4 cup
ginger 	1 tsp
pccans fine chop	1/2 cup
butter melted	1/3 cup
filling	
knox gelatin	2 packages
cold milk	1/2 cup
scalded milk	1/2 cup
 brown sugarpacked	3/4 cup
cinnamon	1 tsp
ginger 	1/4 tsp 
salt	1/4 tsp ca
canned milk	1 cup
canned pumpkin	1 - 14 oz.
large ice cubes	6
{**********}
combine crust ingredients reserve 1/4 cup crumbs for top of pie  and put in pan pat down well  bake for 5 
min at 375 let cool completely  
( may substitute gingersnap crumbs)  

in 5 cup blender sprinkle gelatin over cold water until moistened  add scalded milk and process 2 minutes 
at high speed  add sugar and spices and canned milk process 30 seconds   add pumpkin process 30 
seconds     remove center cap and add ice cubes 1 at a time  process each one throughly  30 seconds   
allow to stand for 5 minutes and pour into cooled crust sprinkle crumbs over top  put into fridge for 
several hours to set