Heavenly Pumpkin Pie & Celestial Pie recipes (1957)

Categories: 1950s, Dessert recipes, Food & drink, Newspapers, Thanksgiving
Tags: , , , , , ,

2 new pumpkin pie desserts for Thanksgiving

Here’s a shortcut recipe for a Thanksgiving dessert that deserves consideration. We found it lived up to its promise. If your family enjoys a fluffy refrigerator-type pie. we have no hesitation in recommending this rule to you. It produces a dessert with real pumpkin flavor that cuts well and may be made quickly and easily.

Use a thin rich flaky pastry as a base for the pie and garnish the filling with whipped cream and toasted coconut. Or use a graham-cracker crust and plain whipped cream minus the coconut for the garnish.

Heavenly Pumpkin Pie recipe

Ingredients

Heavenly Pumpkin Pie recipe-1957 1 pkg. (3-1/4 ounces) vanilla pudding and pie filling
1-1/4 cup dark brown sugar (firmly packed)
1/4 tsp. salt
1/4 tsp. ginger
1/2 tsp. nutmeg
3/4 tsp. cinnamon
1-1/4 cups milk
1 tbsp. butter or margarine
1-3/4 cups canned pumpkin
1 baked 9-inch pie shell (made from pastry or graham crackers)
1 cup heavy cream
Confectioners’ sugar
Vanilla
Toasted coconut (if desired)

Directions

Empty vanilla pudding and pie into 1-1/2 quart saucepan. Add the brown sugar, salt ginger nutmeg and cinnamon; stir thoroughly. Gradually add the milk stirring until smooth after each addition; add butter. Cook and stir over moderate heat until mixture comes to a full boil; remove from heat. Cool only about 5 minutes, stirring twice. Add pumpkin; stir until blended. Turn into prepared pie shell. Chill until firm.

At serving time, whip cream and sweeten to taste with confectioners’ sugar; flavor with vanilla. Garnish pie with whipped cream or serve separately as a topping, if pastry shell is used, whipped cream may be sprinkled with toasted coconut.

Celestial Pumpkin Pie recipe

Use recipe for Heavenly Pumpkin Pie but cool and chill pumpkin mixture. Then whip 1/3 cup of the cream and fold in; pour into pie shell and chill until firm (at least 1 hour) before serving. Whip remaining cream and sweeten to taste with confectioners’ sugar. Flavor with vanilla. Garnish pie with whipped cream, or serve separately as a topping. If pastry shell is used, whipped cream may be sprinkled with toasted coconut.

Pumpkin tip: If you have canned pumpkin left over after making a pie, remember that it can be used in cake, muffins or custard.


You might also like...

Share this





Leave a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>