Easy 7-step vintage pumpkin chiffon pie recipe (1959)

7-step Pumpkin chiffon pie recipe from 1959

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Vintage pumpkin chiffon pie with no-bake filling

In the mood for some mid-century dessert magic this fall? This pumpkin chiffon pie features a no-bake filling — unflavored gelatin is the trick! — and is made completely from scratch (assuming you make a homemade pie crust like this one instead of using a ready-made crust). Make this festive and nostalgic treat with just 7 easy steps!

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

Vintage pumpkin chiffon pie in 7 easy steps (1959)

Yield: 8 servings
Prep Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

  • 1 envelope Knox unflavored gelatin
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup milk
  • 1/4 cup water
  • 3 egg yolks
  • 1-1/2 cups canned pumpkin
  • 3 egg whites
  • 1/4 cup sugar
  • pie shell
  • whipped cream

Instructions

    1. Prepare and bake 9-inch pie shell. Cool. (For easier making, roll out 12" circle of pastry on a 14" square of Kaiser Broiling Foil. Lift foil and pastry and set in pie plate. Flute and prick. Trim foil and turn up to form a 1-inch collar, which protects edge from over-browning during baking.)
    2. Mix 1 envelope Knox unflavored gelatin, 3/4 cup firmly packed dark brown sugar, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon together in the top of a double boiler.
    3. Stir in 1/2 cup milk, 1/4 cup water, 3 egg yolks and 1-1/2 cups canned pumpkin; mix well. Place over boiling water and cook, stirring occasionally, until gelatin dissolves and mixture is heated through, about 10 minutes.
    4. Remove from heat; chill until mixture mounds when dropped from a spoon.
    5. Beat 3 egg whites until stiff; beat in 1/4 cup sugar. Fold in gelatin mixture.
    6. Turn into pie shell and chill until firm.
    7. Garnish with whipped cream, if desired.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 71mgSodium: 205mgCarbohydrates: 39gFiber: 2gSugar: 28gProtein: 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

vintage pumpkin chiffon pie

Don’t miss: Classic pumpkin chiffon pie recipe: A light and airy pumpkin pie with a crunchy graham cracker crumb crust (1979)


7-step Vintage pumpkin chiffon pie recipe – recipe card from the ’50s

7-step Pumpkin chiffon pie recipe (1959)

Also see: Light, creamy and fluffy pumpkin pies: Two new old-fashioned no-bake pies to try for Thanksgiving (1970s)

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