Recipe Talk

PUMPKIN PIE WITH OATMEAL CRUST
1963
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1 c. flour
1/2 c. rolled oats
1/4 c. brown sugar
1/2 c. butter

Combine the above. Mix until crumbly. Press into ungreased pan 13 x 9 x 2. Bake 5-10 minutes.

FILLING:

1 lg. can pumpkin
1 can evaporated milk
2 eggs
1/2 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. nutmeg
1 tbsp. flour

Combine pumpkin, evaporated milk, eggs, salt, spices, flour and sugar. Pour into crust and bake at 350 degrees for about 20 minutes.

TOPPING:

Pecans or walnuts
1/4 c. brown sugar
2 tbsp. butter

Combine and sprinkle over filling. Return to oven and bake 15 minutes or until filling is set. Cool in pan and cut into 2 inch squares.

Chiffon Pumpkin Pie Recipe
1963

Ingredients

Crust:

2 cups crushed gingersnaps (several pulses in a food processor)

1/3 cup sugar

1/4 teaspoon ground ginger

6 Tbsp butter, melted

Filling:

1 envelope gelatin

1/2 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 cup milk

3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites)

2 Tbsp rum (note original recipe called for 1/2 cup of rum, but I and several others think it's a bit much)

1/4 cup granulated sugar

Purée made from 1/2 of one medium sugar pumpkin* (1 3/4 cups)

1 cup heavy cream, softly whipped (for topping)

Extra crushed gingersnaps (for garnish)

Method

Crust:

Set the oven at 325°F. Have on hand a 9-inch deep-dish pie pan. Butter it lightly.

In a bowl, combine the crushed gingersnaps, sugar, ginger, and butter. Press the mixture into the pie plate with the back of a spoon, making the top edge even all around. Bake the crust for 8-15 minutes, until it is lightly browned (baking time depends on the oven and on the type of pie dish you are using - a ceramic dish will take longer because it takes longer to heat up).

Filling:

In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly. Set the pan over medium heat and cook gently, stirring constantly, until the mixture thickens slightly. Do not let it boil!

Remove the mixture from the heat and let it cool. Add the pumpkin purée and the rum. Refrigerate the mixture, stirring occasionally, until it thickens enough to form mounds.

In an electric mixer, beat the egg whites and granulated sugar until the form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites. (If you are concerned about eating raw egg whites, use egg white substitute, dried egg whites, that you can find in the grocery store.)

Pour the filling into the cooled crust. Refrigerate for several hours.

Just before serving, spoon the whipped cream onto the filling and garnish with crushed ginger snaps. Cut the pie into wedges.

Makes one deep 9-inch pie.

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.

Pumpkin Pie with Oatmeal Crust Recipe

Makes 4 servings

To lower the cholesterol use egg substitute for all the eggs listed. I like to top this with maple syrup for a real sweet taste.

Ingredients

1/2 cup Oatmeal, instant, dry

12 g raw Oat Bran

1 tsp Water, hot

2 Eggs

2 Egg Whites

2 cup Pumpkin, mashed

2 tsp Pumpkin Pie Spice

1 spray Olive Oil

Directions

1.Spray the bottom of a pie/round cake pan

2.Mix together oatmeal, 1 egg white and enough water to moisten dough.

3.Press this to bottom of pan. Bake 20 min in moderate oven 350 F.

4.Mix together pumpkin, remaining eggs, and seasoning.

5.Pour over baked oatmeal and bake in 350 F oven until custard mixture sets.

Categories

Eggs, Dessert, Bake

Nutrition Facts
Serving Size 176.5g

Amount Per Serving
Calories 133Calories from Fat 32
% Daily Value*
Total Fat 3.6g6%
Saturated Fat 1.0g5%
Trans Fat 0.0g
Cholesterol 93mg31%
Sodium 65mg3%
Total Carbohydrates 19.6g7%
Dietary Fiber 5.1g20%
Sugars 4.5g
Protein 8.1g

Vitamin A 383% • Vitamin C 9%
Calcium 6% • Iron 16%

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Nutritional Analysis
Nutrition Grade
96% confidence
Good points

•Low in sodium
•High in dietary fiber
•High in iron
•High in manganese
•High in magnesium
•High in phosphorus
•High in selenium
•Very high in vitamin A
Bad points

•Very high in cholesterol

Pumpkin Pie
via McCall's Cook Book, 1963

Filling:

2 eggs, slightly beaten

3/4 cup sugar

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp allspice

1/4 tsp cloves

1/2 tsp salt

1 can (1lb) pumpkin

3 tbsp molasses

2 cans (6-oz size) evaporated milk, undiluted

9-inch unbaked pie shell

1 egg white, unbeaten

1. Preheat oven to 400F.

2. Make filling: In large bowl, combine eggs, sugar, spices, salt, pumpkin, molasses, and evaporated milk. Stir, with wooden spoon, until mixture is smooth.

3. Lightly brush pie shell with egg white. Fill with pumpkin mixture.

4. Bake 55-60 minutes, or until tip of sharp knife inserted in centre comes out clean.

5. Let cool on wire rack. Serve garnished with whipped cream, if desired.

Praline-Pumpkin Pie

From McCall's Cookbook, published 1963

Ingredients:

Pastry for 1-crust pie, or 9-inch unbaked pie shell

Praline Layer:

1/3 cup finely ground pecans, firmly packed

1/3 cup light-brown sugar, firmly packed

2 tablespoons soft butter or margarine

Filling:

2 eggs

1 cup canned pumpkin

2/3 cup light-brown sugar, firmly packed

1 tablespoon flour

1/4 teaspoons cloves

1/8 teaspoon mace

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon salt

1 cup light cream

Instructions:

Preheat oven to 400F

1. Prepare pie shell; refrigerate until ready to use.

2. Make Praline Layer: Blend all ingredients in small bowl. Press gently onto bottom of pie shell, with back of spoon.

3. Make Filling: In medium bowl, with rotary beater, beat eggs until frothy. Add remaining ingredients, in order; then beat only until well mixed.

4. Pour into unbaked pie shell; bake 50 to 55 minutes, or until tip of sharp knife inserted in center comes out clean. Cool thoroughly on wire rack.

Serve with Whipped Cream.

Pastry for 1-crust pie

Ingredients:

1 1/4 cups all-purpose flour

1/3 cups butter or margarine

3 to 4 tablespoons cold water

Instructions:

Cut butter up into pieces. Add to flour and mix by hand* until the mixture is crumbly. Sprinkle one tablespoon of water over the mixture and toss with a fork to mix. Repeat, adding one tablespoon at a time until the mixture is moistened and seems to be starting to stick together (test by hand). It should easily stick together without being damp or sticky. When it has reached this point, press the dough together. It is ready to use. Do not overwork dough or it will become difficult to roll.

* You can also do this in a food processor. Place flour and butter in processor and blend 30-60 seconds until it is combined into a crumbly texture (similar to the hand result). Add small quantities of water as above, pulsing briefly each time until mixture starts to come together. Finish the process by hand.

Thanks a lot!!