Day 18: Pumpkin Chiffon Pie

Today's post features a Knox Gelatine ad from the November 1942 issue of Ladies Home Journal.

'Tis the season for pumpkin pie, and a Pumpkin Chiffon Pie sounds delicious! I know I've heard of a pumpkin chiffon pie before, but what struck me about this recipe is that you cook the filling like a proper custard. I've never used a recipe that required me to cook my pumpkin pie filling on the stove, but think of the energy it saves - an important factor during the war. And once you cook it over the stove-top, you pour it into your baked pie crust and chill it. Very interesting! I can only imagine what a chiffon-y pumpkin filling would taste like, and I'd be willing to try this one!

Pumpkin Chiffon Pie
Ladies Home Journal, November 1942

Here's a close-up from the ad about how to cut butter bills - by mixing your "good" butter with milk, water, and Knox Gelatine to double your amount of butter. I've tried this recipe before. It really does double your butter, but it also gives it an... interesting texture. But in wartime, stretching that butter ration was important!

Here's the little blurb about the pie. Yum!

 And, finally, the recipe! Notice, they suggest other options for sugar, because using 1 cup is a lot!

What do you think? Would you try this one?


  1. Pumpkin Chiffon Pie
    My Aunt Olive discovered this recipe in a ladies magazine when I was a youngster. She served it at many wonderful Thanksgivings. The whole family fell in love with this light and tasty pie, so much that we insisted she bring a big pie when she visited at Christmas. She filled a large meringue shell, but now I use this recipe to fill two Keebler ready made crusts.
    1/3 cup of cold water
    1½ packages gelatin Knox
    6 eggs
    ½ cup of sugar(twice: once for the pie filling, once for the chiffon)
    1 can (2 cups) of pumpkin (not pie filling)
    1 5 ounce can (2/3 cup) of Carnation evaporated milk
    ½ teaspoon nutmeg
    ½ teaspoon cinnamon
    1⁄4 teaspoon salt (once for the pie filling and then for the chiffon)
    1 teaspoon vanilla
    ½ teaspoon almond extract
    1 package of Cool Whip
    1. First make the pumpkin mixture. In a small bowl place 1/3 cup of cold water. Add gelatin and set aside.
    2. Separate 6 eggs into whites and yolks. Save whites for step 7.
    3. In top of double boiler add egg yolks, ½ cup sugar, 1⁄4 teaspoon salt, ½ teaspoon cinnamon and ½ teaspoon nutmeg. Beat until blended.
    4. Add in 3 ounces of evaporated milk and the 2 cups of pumpkin.
    5. Cook over in double boiler 15 to 20 minutes until mixture thickness and pulls away from sides of pot.
    6. Remove from heat. In hot mixture, add gelatin, vanilla and almond extract. Stir until blended. Cool for 15 minutes.
    7. Now make the chiffon. In a big, deep bowl, add 1/4 teaspoon salt to eggs white and beat egg white until white stand in stiff beats.
    8. Blend in 1/2 - 3/4 cup sugar into egg whites, depending on your sweet tooth.
    9. Gradually fold egg whites into cooled pumpkin mixture.
    10. Now you have enough filling for two Keebler ready made pie shells. Or make a large meringe shell, or a cookie crust or fill pudding dishes and serve as a mouse.
    11. Top with whip cream or Cool Whip and refrigerate

    1. Wow, that pie sounds delicious! I definitely want to give that a try. Almond extract with pumpkin pie. Yum! Thanks so much for sharing!


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