Delicious pie - could be vintage recipe marshmallow pumpkin pie

Marshmallow pumpkin pie

“When the frost is on the pumpkin…” it’s time to start thinking of wonderful ways to prepare the age-old food which is so typical of cool days.

Time was when pumpkin took its place as an ingredient in the traditional Thanksgiving pie, but good cooks and housewives the nation over have found various ways to use the tasty, rich and delicious harvest product. After Junior has enjoyed the jack-o-lantern at Halloween, then the rind is peeled off and the meat inside is cooked up to make the tastiest dishes ever.

This week’s first place winner in the Sally Ann contest has used pumpkin combined with marshmallows to create a heavenly pie.

Marshmallow pumpkin pie recipe (1958)

Marshmallow pumpkin pie recipe

Marshmallow Pumpkin Pie is the winning recipe, sent in by Mrs. Hal E. Dean of 909 McKelligon Drive [El Paso, Texas].

Cut 1/2 pound of marshmallows in quarters (about 32 marshmallows). Place in top part of double boiler over hot water, with 1 cup mashed pumpkin, 1/2 teaspoon of ginger and 1/4 teaspoon of salt. Heat, stirring occasionally, until the marshmallows are melted. Mix well and allow to cool at room temperature for 1 hour.

Whip 1 cup whipping cream until it stands in peaks, but not too stiff. Stir 1/3 cup of the whipped cream into pumpkin mixture, then carefully fold in the remaining whipped cream. Pour into baked pie shell and freeze. After the pie is frozen, wrap in foil and return to freezing unit until ready to serve. To serve, thaw for about a half hour at room temperature. Cut into wedges and garnish with whipped cream.

For the pie shell, sift together 2 cups of flour and 1 teaspoon of salt and cut in 2/3 cup shortening. Add 5 to 6 tablespoons of cold water, a little at a time, tossing with a fork until moistened. Press into a compact ball. This amount will make two 9-inch crusts. Roll to 1/8 inch thickness on lightly-floured board or canvas. Prick crust with a fork in several places. Bake at 425 degrees for 10 to 15 minutes or until nicely browned.

Vintage recipe double feature: Sensational double-layer pumpkin pie (1992) & a triple-layer pumpkin chiffon pie (1972)


How to make a marshmallow pumpkin pie

When the frost is on the pumpkin and the fodder’s in the shock… and the rich aroma of freshly baked pumpkin pie fills the air, we know autumn is here!

Try this in-season fluffy pumpkin-marshmallow pie: Combine 1 cup cooked pumpkin, 3 packages (7-ounce bite-size) marshmallows, 1 tsp. cinnamon and 1/4 tsp. salt. Stir in heavy saucepan over low heat till marshmallows are melted. Beat mixture till light and fluffy.

Fold into 1 cup whipped cream. Turn into pie shell; chill in gas refrigerator till set. Top with vanilla ice cream or whipped cream.

Marshmallow pumpkin pie (1958)


About this story

Source publication: El Paso Herald Post (El Paso, Texas) November 7, 1958; Argus-Leader (Sioux Falls, South Dakota) October 14, 1958

Filed under: 1950s, Dessert recipes, Food & drink, Newspapers, Vintage Thanksgiving

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