Saute onion in butter until tender. Sprinkle with curry powder and saute 2
more minutes. Remove and place in a large saucepan. Stir in pumpkin and salt.
Add half-and-half, stirring constantly. Stir in broth. Cook over low heat,
stirring occasionally.
Preheat oven to 400. Mix sugar, shortening, eggs, and pumpkin thoroughly In a
large bowl. Sift dry ingredients and add to pumpkin mixture. Blend well, Add
raisins and pecans. Drop batter by teapoonsful on ungreased baking sheets.
Bake 12 to 15 minutes or until lightly browned. Remove from oven.
Mix graham cracker crumbs, margarine and 1/3 cup sugar together, and pack in
a 9" by 13" pan. Combine 2 eggs, 2/3 cup sugar and cream cheese, and beat
until light and fluffy. Pour mixture over graham crackers and bake for 20
minutes at 350". Remove and cool. Separate 3 eggs, combine the yolks,
pumpkin, 1/2 cup sugar, salt and cinnamon in the top of a double boiler, and
cook over boiling water for 5 minutes, stirring often. Remove from heat.
Sprinkle gelatine over water in a small pan and stir over low heat until
dissolved. Add to mixture in double boiler, and let cool. Beat egg whites
until stiff. Fold into mixture, and pour over baked layers. Refrigerate and
serve with whipped cream.
Yields: 13 ... not enough. Betcha need to make more!
Separate eggs and lay the whites aside. Combine the yolks and all other
ingredients in a large bowl and mix well. Fold in the egg whites and mix
well. Spoon mixture into a 9" unbaked pie shell. Bake at 350" for one hour,
or until a knife inserted in the center comes out cleanly.
