- Categories:1950s, Vintage advertisem*nts, Vintage dessert recipes,
- By The Click Americana Team
- Added or last updatedOctober 11, 2021
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Make a pumpkin chiffon pie the old-fashioned way (1959)
In the mood for some mid-century dessert magic this fall? This easy pumpkin chiffon pie recipe from 1959 features a no-bake filling — unflavored gelatin is the trick! — and is made completely from scratch (assuming you make a homemade pie crust similar to this one instead of using a ready-made crust).
Make this festive and nostalgic treat with just 9 easy steps, which are listed in the recipe card and also illustrated below, courtesy of an old 1950s Knox cookbook!
Easy pumpkin chiffon pie
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 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
- Prepare and bake 9-inch pie shell. Cool. (For easier making, roll out 12" circle of pastry on a 14" square of 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.)
- 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.
- 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.
- Remove from heat; chill until mixture mounds when dropped from a spoon.
- Beat 3 egg whites until stiff; beat in 1/4 cup sugar.
- Fold gelatin mixture into the stiffly-beaten egg whites.
- Turn into pie shell and chill until firm.
- Garnish with whipped cream, if desired.
Notes
Cooking time does not include pie shell baking time
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Nutrition Information:
Yield: 8Serving 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.
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- Categories: 1950s, Vintage advertisem*nts, Vintage dessert recipes,
- Tags: 1957, 1958, 1959, chiffon pies, christmas recipes, desserts, fall recipes, gelatin, pumpkin, pumpkin recipes, recipes, thanksgiving, thanksgiving recipes, vintage dessert recipes, Vintage pie recipes, Vintage pumpkin pie recipes
- Original publication date: November 1959
- Added or last updatedOctober 11, 2021
- Comments: None yet - Want to leave one?
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