Retro Food and Recipes: Pumpkin Chiffon Pie

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Pumpkin Chiffon Pie

How about a new twist on the traditional pumpkin pie recipe? This retro recipe from a Knox Gelatine cookbook may be just the thing to add a little variety to your usual Thanksgiving spread this year.

Pumpkin Chiffon Pie
Graham cracker 9” pie shell
1 envelope Knox Sparkling Gelatine
¼ cup cold water
1 ¼ cups canned pumpkin
½ cup milk
½ teaspoonful ginger
½ teaspoonful nutmeg
½ teaspoonful cinnamon
½ teaspoonful salt
1 cup sugar
3 eggs

To slightly beaten egg yolks add one-half cup sugar, pumpkin, milk, salt and spices. Cook until thick in double boiler. Soften gelatine in cold water. Add to hot pumpkin mixture, mix thoroughly and cool. When it begins to thicken, add remaining sugar and fold in stiffly beaten egg whites. Pour into previously baked pie shell. Chill in refrigerator. Pie may be garnished with whipped cream just before serving. Delicious served in gingersnap crust (make same as graham cracker crust—recipe below—but use a little less sugar). Chill thoroughly and pour in pumpkin mixture. This may also be served in pastry tart shells.

Graham Cracker Pie Crust
1 ½ cups graham cracker crumbs
1/3 cup powdered sugar
½ cup butter, scant

Crush graham crackers and mix with butter and sugar. Pat mixture firmly into pie pan. Place pie in refrigerator. Allow to stand for several hours, then fill with pie filling and chill.

Last updated: Nov 17, 2009
Filed under: Retro Food and Recipes Tagged with: Holiday Desserts, Pies, Pumpkin Chiffon Pie, Pumpkin Pie, Thanksgiving Dessert