Good morning, class! Let's begin the day by saying a random fact about yourself. I'll go first. I collect vintage cookbooks. And you know how much I love to start little categories for my blog posts, so here's a new one: Vintage Recipes! The first one comes from The Culinary Arts Institute Cookbook from 1985. I can't remember exactly where this book came from, but I know my dad gave it to me a few months ago. It's HUGE! It's full of strange old recipes, and the vintage food photography is so fun! ;D Apparently, gelatin molds and mousses were a huge hit in the 80's. Sadly, I think I'll pass on those recipes, but today's recipe actually does use gelatin... go figure!Josh and I went to Howl-o-Scream at Busch Gardens on Sunday, and it really got me in the pumpkin mood. On my day off this week, I decided to make a pumpkin pie. I didn't want to make a regular old pumpkin pie, so I browsed my cookbooks. I found this recipe for pumpkin chiffon pie. The original recipe is called Pumpkin-Crunch Chiffon Pie, but it calls for spreading crunchy peanut butter on the pie crust before adding the pumpkin filling. Excuse me while I go vomit. Ok, I'm back. Yeah, so I guess you can tell I wasn't too thrilled with that flavor combo. I ix-nayed the PB idea and just went the chiffon route. The result was heaven in the form of fluffy, pillowy, light orange, spicy pumpkin pie filling! I dunno if I'll ever make a plain pumpkin pie again. This is just too light and soft and delicious and fluffy and creamy and... omg! I died and went to pumpkin heaven!
Pumpkin Chiffon Pie (from The Culinary Arts Institute Cookbook; 1985)1 baked 9-inch pie shell
1 envelope unflavored gelatin
1/4 cup cold water
1 1/2 cups canned pumpkin
1/2 cup sugar
1/2 cup milk
3 egg yolks, beaten
1/2 teaspoon each ginger, cinnamon, and nutmeg
1/4 teaspoon salt
3 egg whites
1 cup chilled heavy cream, stiffly beaten (I used only 3/4 cup of cream and added 1 tablespoon confectioners' sugar and 1/2 teaspoon vanilla)
Soften gelatin in the cold water and set aside.
Combine pumpkin, sugar, milk, egg yolks, spices, and salt in the top of a double boiler. Cook over medium heat 5 minutes. Stir in softened gelatin and cook 5 minutes more. Cool.
Beat the egg whites (I added 3 tablespoons of sugar to the egg whites) until soft peaks form. Gently fold egg whites into thoroughly cooled pumpkin filling. Pour mixture into pie shell. Chill until set. Top with whipped cream.
35 comments:
Oh cool, sounds delicious, I will definitely try this soon. My daughter has been bugging me to make pumpkin pie. I agree with you on the PB route. :-/
How sad is it that I'm only 42 years old, yet a book printed the year I graduated high school is considered vintage??? Sheesh!
hmmm peanut butter and pumpkin - what the?
I have always been interested in tasting pumpkin pie, we don't really do pumpkin pie here in Aus. I must make one!
This is the pumpkin pie my mother-in-law makes for Thanksgiving. It is truly fantastic! She usually makes two (along with an apple) and one of the pumpkin pies doesn't even make it to Thanksgiving dinner.
Sounds good! I actually have a can of pumpkin puree-leftover so I was wondering what to do with it.
Odd combination indeed with the PB.
This LOOKS like pumpkin heaven. I'm in search of something interesting to make this Thanksgiving since my new hubbie and I will be hosting the family and this just may be it.
This looks so light and delicious!
Wow vintage cookbooks, wish i had that hobby of collecting those books.
Pie looks yumm. I have never ever made a pie.
Oh man, you are going to make people feel old calling a book younger than many of us vintage!
But the pie sounds great. And yes, gelatine molds were very hip. Maybe that is why I love them so much, I grew up surrounded by recipes and ads about them.
Love the vintage idea... I'm instantly thinking of shag carpet, shoulder pads, and tons of other stuff from years gone by.
Speaking of that, you can tell this is a Zack Morris recipe by the fact it includes gelatin. Man, what's up with that? I guess they liked squidgy food back then :)
Gotta admit though, if it has pumpkin and spice, it's a winner!
Oh, I'm totally going to try this at Thanksgiving! I love pumpkin desserts, and this one sounds awesome. Thanks!
I'm feeling kinds of old, seeing that you call 1985 vintage. I love pumpkin pie, but I don't think I could stomach one with gelatin. Sounds odd.
Mmm, that looks delicious. Half my family hates pumpkin, so I never know if there will be pie at the holiday celebrations or not. I LOVE pumpkin pie and bars and muffins and cookies.
Wise choice to skip the PB. PB doesn't go with everything!
good call on the omission of peanut butter... *gag*
I just had to laugh, because when you started out saying you had a vintage recipe, I thought you were gonna show us something from the '50s or '60s. And then I read 1985. I was born in 1980 and I'm just a bit weirded out that something published five years later is considered vintage.
But the pie does look fantastic! :)
My little boy was talking about pumpkin pie just today... and now I come across this. I think it's an omen that I must try this... soon!
It looks fantastic!
I'm definitely going to have to try this one!! I collect vintage aprons and dishes...especially teapots and pink glassware :)
Oh no, 1985 qualifies as vintage? So sad :( I have some great old recipe books I love using, with many kitschy items like chipped beef, but no pretty pies like this! Must try it out!
haha... I think I might like the peanut butter addition. At least once... just to try. :)
In other news, I have been trying to come up with a reason to make a ridiculous jello mold from one of my own cookbooks. I want to do one of the really gruesome ones with meat. (yuck!) Maybe Halloween...
I used to have that cookbook (look for the lamb's head stew recipe...gross).
I have some of my grandma's cookbooks, from the 30s. One was written by Home Ec teachers, where a "liberal" income was $3K a year - that would mean you could afford to hire housekeeping and cooking staff.
We've come a long way, baby!
i think i'll give this a try, OMG there goes my to-bake-soon-list! :D
that is one MASSIVE piece of pie!
Oooo, that looks yummy!
Do you ever find that canned pumpkin to be gritty? The last few times I have tried it I felt like I was eating pie at the beach!
Cool Mom D.
This is great, my mom makes it, I've never had a baked pumpkin pie. She uses gingersnaps to line the pie pan as a crust.
I'm with you on the PB...gross! but your pie looks fabulous:)
Okay, fact about Ingrid...she has waaaaaaaaay too many cookbooks, especially as 80% of the recipes that she makes she prints off of blogs!
Sounds delish! You're on a pie kick!
~ingrid
i grow pumpkins in my yard, and have never been one to go for the more traditional recipes. so i deffinetly plan on making this soon.
i too wasnt expecting a book from the 80s, when i saw "vintage recipe". i was thinking more like from the 50s.
i did a small bit of reading. anything from ANYTIME in a previous year could be considered vintage, but the vintage everything is thinking about hear would be from the time periods covering 1920-1980. your book falling five years too tall, into retro.
Oh my GODGDOGDOGDGODGOD.
Chiffon pie.
Pumpkin.
Chiffon pie.
Is it bad that I licked my screen?
Is it?
Because I did.
I made this last night and oh my word it is so good!
Your crust is really good too.
As far back as I can remember, my Mother always baked a pumpkin chiffon pie for Thanksgiving. She was the best baker. But her pumkin chiffon pie would always separate...guess the cream and eggs would settle on the bottom and the fluffy chiffon would rise to the top. We all used to eat the fluffy chiffon first, then eat what settled along with the bottom crust, it was like a thick custard...so yummy!!!
Thanks for the recipe...
Oh! I'm so very excited about this recipe! I roasted some sugar pumpkins just yesterday but didn't want to use them on the regular old pumpkin pie. Thanks for sharing!
I must try this. I love all things pumpkin almost as much as I love all things coconut. This looks like pumpkin heaven, indeed!
I made a pie similar to this in the 70's. The topping was made with meringue and topped with toasted coconut.
I'm 53 so a Vintage recipe from the 80's was startling to me as well..my mother made this every year at Thanksgiving and Christmas. My earliest recollection of her making it was in the 50's. My tattered "Joy of Cooking" published in the 70's has the recipe in it as well, so it's been around for a while (no pb in either recipe. Tomorrow I'll make it for my 91 year old Dad on Christmas. He's baking the standing rib. Mom died in 1985 but her recipes live on! This is a fantastic pie. You'll never go back! Happy Holidays, Susan
No problem using raw eggs? No one has mentioned this, and all the chiffon recipes call for raw egg whites, so I guess I'll try it.
I made the pie for thanksgiving, and it was a huge hit. My family of 5 ate it all in a day and a half. LOVE IT!!!
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