Thanksgiving pumpkin pie with the flair of the 50s
“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
Vintage golden pumpkin pie (1950s)
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
- Blend boiling water, salt, and spices together. Combine this mixture with the beaten eggs, brown sugar, pumpkin and evaporated milk.
- Mix well. Pour into unbaked pie shell.
- Bake at 375 F for 55 minutes.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount 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.
No-bake orange pumpkin chiffon pie recipe with gingersnap crumb crust (1950s)
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
- Soak the gelatin in the cold water for five minutes.
- Combine the egg yolks, 1/2 cup of sugar, pumpkin, evaporated milk, orange juice, salt, spices, and orange rind. Beat until well blended.
- 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.
- 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.
- 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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Pumpkin chiffon pie with corn flake crust
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
- Beat the egg yolks and brown sugar until thick; add pumpkin, milk, salt and spices; cook in double boiler until thick.
- Add gelatin softened in cold water; stir in gelatin dissolves. Cool mixture until it begins to set.
- Beat egg whites, then gradually add granulated sugar, beat well after each addition, until stiff.
- 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
- Crush the cereal very fine to obtain 1 cup of crumbs Add sugar, flour and ginger. MIx in the melted butter or margarine thoroughly.
- Press the mixture evenly into a 9-inch pie pan, making the bottom slightly thicker than the sides.
- 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.
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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.
Nutrition Information:
Yield: 8 Serving Size: 1Amount 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.
