Indulgent pumpkin pie with 50s flair: Classic, pumpkin chiffon, and orange-pumpkin chiffon pie

50s recipes - pumpkin pie with a gingersnap crumb crust, and an orange-pumpkin chiffon pie

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Thanksgiving pumpkin pie with the flair of the 50s

Holidays are the perfect time to gather around a table with loved ones, sharing memories — and, of course, an indulgent pumpkin dessert. This Thanksgiving, we invite you to revisit pumpkin pie of the 1950s with three delicious vintage recipes — from traditional to unique — that have been passed down through the generations. We hope you enjoy the nostalgia trip!

“Real” pumpkin pie — finest you ever tasted. “New” pumpkin pie – with a gingersnap crumb crust.

Glamorous pumpkin pies, made with evaporated milk: A baked golden pumpkin pie, pumpkin chiffon pie with corn flake crust, and a no-bake orange pumpkin chiffon pie recipe with gingersnap crumb crust

Thanksgiving dessert, '50s style: Pumpkin pie with gingersnap crumb crust, plus orange-pumpkin chiffon pie

Vintage pumpkin pie recipe with Vegetable oil pie crust

Vintage golden pumpkin pie (1950s)

Yield: Makes one 9-inch pie
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 1/3 cup boiling water
  • 1/2 teaspoon salt
  • 1-1/4 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/8 teaspoon cloves
  • Dash of nutmeg
  • 2 eggs beaten
  • 1 cup light brown sugar
  • 1-1/2 cups canned pumpkin (solid pack)
  • 1 tall can (1-2/3 cups) evaporated milk
  • 1 package pie crust mix, or your own favorite pie crust recipe

Instructions

  1. Blend boiling water, salt, and spices together. Combine this mixture with the beaten eggs, brown sugar, pumpkin and evaporated milk.
  2. Mix well. Pour into unbaked pie shell.
  3. Bake at 375 F for 55 minutes.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 271mgCarbohydrates: 42gFiber: 3gSugar: 27gProtein: 5g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO SEE
Classic pumpkin pie recipes: The ultimate collection


50s recipes - pumpkin pie with a gingersnap crumb crust, and an orange-pumpkin chiffon pie

No-bake orange pumpkin chiffon pie recipe with gingersnap crumb crust (1950s)

Yield: One 9" pie
Prep Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 20 minutes

Ingredients

  • 1 envelope Knox unflavored gelatin
  • 1/4 cup cold water
  • 3 eggs, separated
  • 1 cup sugar
  • 1-1/4 cups canned pumpkin (solid pack)
  • 3/4 cup evaporated milk
  • 2 tablespoons orange juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2-1/2 tablespoons grated orange rind

Instructions

  1. Soak the gelatin in the cold water for five minutes.
  2. Combine the egg yolks, 1/2 cup of sugar, pumpkin, evaporated milk, orange juice, salt, spices, and orange rind. Beat until well blended.
  3. Cook over boiling water for about six minutes or until thickened. Stir constantly. Remove from heat and add gelatin and stir until dissolved. Cool until the mixture starts to congeal.
  4. Beat the egg whites until stiff. Add the remaining 1/2 cup of sugar, gradually. Fold into the pumpkin mixture until the filling is all the same color. Pour into the chilled gingersnap crust crumb crust.
  5. Chill for 2-1/2 to 3 hours. Serve just as it is or with any desired topping.

Notes

Whipped orange topping

Chill 1/2 cup evaporated milk in a clean, dry ice cube tray until ice crystals have formed around the edges. Empty into a small bowl which has been chilled. Add 1 tablespoon of lemon juice. Whip rapidly with a rotary beater until the milk will hold a stiff peak.

Add 1/2 cup of sifted confectioners sugar about half at a time, whipping just to blend after each addition. Whip in 1/2 teaspoon grated orange rind with the last bit of sugar. Chill until ready to serve. This topping holds well for about 45 minutes to one hour.

Gingersnap crumb crust

Combine 1-1/2 cups of finely crushed Nabisco old-fashioned gingersnaps and 1/3 cup melted butter. Mix until well blended. Pat into one 9-inch pie plate. Chill before adding filling.

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As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

ALSO SEE
Libby's pumpkin pie recipe: Find out how to make the classic homemade pie


50s recipes - pumpkin pie with a gingersnap crumb crust, and an orange-pumpkin chiffon pie

Pumpkin chiffon pie with corn flake crust

Yield: One 9" pie
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour

Ingredients

Pumpkin chiffon pie filling

  • 3 eggs, separated
  • 3/4 cup brown sugar
  • 1-1/2 cups cooked or canned pumpkin
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon (1 envelope) unflavored gelatin
  • 1/4 cup cold water
  • 6 tablespoons granulated sugar

Cereal ginger crust

  • 4 cups corn flakes, or 3 cups bran flakes, whole wheat flakes, or popped rice cereal
  • 1/4 cup sugar
  • 1 tablespoon flour
  • 1 teaspoon ginger
  • 1/3 cup melted butter or margarine

Instructions

For the pumpkin chiffon filling

  1. Beat the egg yolks and brown sugar until thick; add pumpkin, milk, salt and spices; cook in double boiler until thick.
  2. Add gelatin softened in cold water; stir in gelatin dissolves. Cool mixture until it begins to set.
  3. Beat egg whites, then gradually add granulated sugar, beat well after each addition, until stiff.
  4. Fold egg whites into the pumpkin mixture. Pour into the baked shell and chill. If desired, top with whipped cream and sprinkle with cereal crumbs.

For the cereal ginger crust

  1. Crush the cereal very fine to obtain 1 cup of crumbs Add sugar, flour and ginger. MIx in the melted butter or margarine thoroughly.
  2. Press the mixture evenly into a 9-inch pie pan, making the bottom slightly thicker than the sides.
  3. Bake in a moderate oven (350-375 F) for 7-10 minutes. Cool before adding filling. Crust hardens while it cools. Makes one 9-inch crust.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 447Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 91mgSodium: 462mgCarbohydrates: 82gFiber: 8gSugar: 40gProtein: 11g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO SEE
Classic pumpkin chiffon pie recipe: A light and airy pumpkin pie with a crunchy graham cracker crumb crust (1979)

50s recipes - pumpkin pie with a gingersnap crumb crust, and an orange-pumpkin chiffon pie

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