“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
Golden pumpkin pie vintage recipe
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
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. Makes on 9-inch pie.
No-bake orange pumpkin chiffon pie recipe with gingersnap crumb crust
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
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.
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 blender 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.
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.
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
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.