Roasted Pumpkin Chiffon Pie From Scratch 1950 Recipes

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"ROASTED PUMPKIN" CHIFFON PIE FROM SCRATCH 1950



For a burst of flavor! Bake your pumpkin, it is not a big deal! Turn your oven on to 400F. Cut the pumpkin into big pieces, take the seed out.(SEEDS CAN BE ROASTED LATER). Toss pumpkin pieces with some olive oil.Sprinkle with salt, add a stick or two of cinnamon sticks for flavor. Roasting will bring a burst of true flavor! Roast...

Provided by Nancy J. Patrykus

Categories     Other Snacks

Time 30m

Number Of Ingredients 11

1 deep dish pet-ritz pie crust shell...baked.
1 envelope knox unflavored gelatine
3/4 c brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 eggs....separated
3/4 c milk
2 c cooked pumpkin...( home baked preferred)
1/4 c sugar
whipped topping

Steps:

  • 1. Bake and cool the pie shell. In a medium saucepan, mix unflavorid gelatine, brown sugar,salt ,cinnamon and nutmeg. Blend in egg yolks beaten with the milk. let stand 1 minute. Stir with a rubber spatula over low heat until gelatin is is completely dissolved and the mixture is smooth, about 5 minutes. Blend in the pumpkin. Pour into a large bowl and chill, stirring occasionsally, untill mixture mounds slightly..when dropped from a spoon.
  • 2. In a medium bowl, beat egg whites untill soft peaks form. Gradually add sugar and beat until stiff. Fold into gelatin mixture. Pour into the baked pastry shell. Chill until firm.About 4 hours. Garnish with whipped topping, and ground nutmeg.. when ready to serve.
  • 3. This is a PET-RITZ..DEEP DISH PIE SHELL RECIPE. advertisement from the 50,s.

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)

Provided by Carla A. Lightsey, Houston, Texas

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 8

Number Of Ingredients 12

1 envelope (1 tablespoon) unflavored gelatin
¼ cup water
4 eggs, separated
1 ¼ cups white sugar
1 ¼ cups pumpkin
⅔ cup evaporated milk
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Mix the gelatin and water in a small bowl, and set aside.
  • In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
  • In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
  • In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 47.1 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 2.6 g, Protein 7.4 g, SaturatedFat 3.7 g, Sodium 250.6 mg, Sugar 34.9 g

BEST EVER PUMPKIN CHIFFON PIE



Best Ever Pumpkin Chiffon Pie image

My DH found this on the net somewhere...I made it last year for Thanksgiving. It instantly became our new family pumpkin pie. Wonderful recipe!!

Provided by pattyricia

Categories     Pie

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

1 9 in.baked pastry shell
1 tablespoon gelatin powder (such as Knox)
3 whole eggs, separated
1/2 cup packed brown sugar
1 1/4 cups canned pumpkin (not pumpkin pie filling)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup white sugar
Cool Whip (optional)

Steps:

  • Put the gelatin to soak in 1/4 cup cold water.
  • Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
  • Cook and stir this over simmering water till it thickens.
  • Add the soaked gelatin until it dissolves.
  • Remove from the stove and chill till filling starts to set.
  • (I put the pot in ice water).
  • Whip the 3 egg whites till stiff but not dry.
  • Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
  • Fill pie shell and chill several hours.
  • Serve with Cool Whip.
  • Preparation time is approximate.

Nutrition Facts : Calories 289.1, Fat 8.9, SaturatedFat 2.7, Cholesterol 95.9, Sodium 457.4, Carbohydrate 47.9, Fiber 1.8, Sugar 36.2, Protein 6.1

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