Pumpkin Chiffon Pie

1 tablespoon (1 envelope) unflavored gelatine

1/4 cup cold water

2 eggs, separated

1 1/2 cups sieved, cooked or canned pumpkin

1/2 cup brown sugar

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup sugar

1 baked 9-inch pie shell

1/2 cup whipping cream

 Soften gelatine in cold water. Combine egg yolks, pumpkin, brown sugar, milk, salt and cinnamon and nutmeg in the top of a double boiler. Cook over boiling water, stirring constantly for 10 minutes or until slightly thickened. Remove from heat. Stir in softened gelatin; cool. Beat egg whites until foamy; add sugar gradually and continue to heat until meringue stands in soft peaks. Fold in pumpkin mixture and pour into baked pie shell.. Chill until firm. Garnish with whipped cream.

Contributed by Food Editor Julie Benell 

Perfect Pumpkin Pie

1. Preheat oven to 375 degrees F.

2. Mix 1 cup firmly packed brown sugar,

    1 tablespoon flour, 1 tablespoon pumpkin pie spice (see note) and

    1/2 teaspoon salt in a large bowl. 

    Stir in 1-pound can pumpkin (2 cups), 

    1 2/3 cups Pet Evaporated Milk (1 tall can)

    and 1 egg, slightly beaten.

3. Pour into 2 unbaked Pet-Ritz Piecrust Shells. Bake on cookie sheet 40 to 45 minutes, or until knife     inserted 2 inches from edge comes out clean. Serve warm or cold. 

Each pie serves 6.

*Note: Substitute 1 1/4 teaspoon cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.  

*Pre-printed Pet Incorporated giveaway recipe. 

Pumpkin Chips

1 medium size pumpkin, cut in thin squares

1 1/2 cups of sugar to 2 cups of pumpkin chips

1/2 cup of fresh ginger root, cut in small pieces

1 dozen lemons, cut small

Put all together and let stand overnight, then put on a slow fire and let boil until soft, about 4 hours. Take out pumpkin, leave lemon, ginger and juice, and boil until it comes to a sirup and is thickened. Put fruit back in pot; let it come to a boil, put in jars while hot and seal.

Contributed by Mrs. Frank W. Kirtz of St. Louis

 

Pumpkin Pie

2 eggs 

4 Tablespoons of pumpkin

2 -3 cups of sugar

1 cup of milk

1/2 teaspoon of cinnamon

Pinch of salt

 

Mix well and pour into a pie tin which has been lined with paste; bake slowly.

This makes one pie. 

Contributed by M. Mahn of St. Louis

*Blogger's note: Can this recipe be correct?