Betty knows that the only thing more American than apple pie is pumpkin at Thanksgiving. But Betty puts a twist on this traditional dessert by baking Pumpkin Chiffon Pie. Whether you are carving the turkey at your house or serving potatoes as a guest at someone else's, Betty's recipe will be a hit. Evoke the spirit of mid-century bakers with these retro baking supplies. You may not need a pie bird for this treat, but it is a cute addition to your vintage kitchen and useful with other pies as it lets the steam escape while baking.
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Better Homes and Gardens:
Pies and Cakes
1969
Pumpkin Chiffon Pie
1 envelope unflavored gelatin
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup milk
2 slightly beaten egg yolks
1 cup canned pumpkin
2 egg whites
1/4 cup sugar
1/2 cup whipping cream, whipped
1 9-inch graham-cracker crust
Combine first 7 ingredients in saucepan. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat and chill till partially set. Beat egg whites till soft peaks form; gradually add sugar and beat to stiff peaks. Fold into pumpkin mixture with whipped cream. Pile into crust. Chill till firm. Trim with whipped cream and California walnut halves.
