Pumpkin Cheese Pie (from 1958 Good Housekeeping)

Stacia Osborn

By
@tikitacky

I collect 1950s everything! This recipe is in my 1958 Good Housekeeping "Eggs and Cheese, Spaghetti and Rice" cookbook.

Mmmm mmmm!

I am listing the original recipe here, but I had to edit it because I am a vegetarian and it called for a packet of gelatin. If you too are a vegetarian, replace the gelatin and cottage cheese with cream cheese, whipped.

Gingersnap crust = DELICIOUS!

(As you probably tell because this is my second one listed today: I looooove pumpkin pie!)


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Rating:

Comments:

Serves:

8

Prep:

45 Min

Ingredients

1 c
gingersnap crumbs (drop cookies in a zip-lock baggie before using your rolling pin on them for a no-mess crushing!!)
2 Tbsp
sugar
1/4 c
soft butter or margarine
1
envelope of unflavored gelatine
1/2 c
granulated sugar
1/4 tsp
salt
1/4 tsp
ginger
1/4 tsp
allspice
1/4 tsp
ground cloves
1/2 tsp
nutmeg
1/2 tsp
cinnamon
1
egg, separated
1/4 c
milk
3/4 c
canned pumpkin
1 1/2 c
creamed cottage cheese, sieved
1 c
heavy cream (whipping cream in the us, double cream in the uk)

Directions Step-By-Step

1
Combine crumbs, 2 tbs. sugar, butter, until crumbly; press to bottom and sides of a 9" pie plate. Refrigerate.
2
In a double-boiler top, mix gelatine, 6 tablespoons sugar, salt, spices. Beat egg yolk with milk, pumpkin; add to gelatine mixture. Cook over boiling water, stirring, 6 minutes, or until gelatine dissolves, mixture thickens. Cool; stir in cheese. Beat egg white until stiff but not dry; gradually add 2 tablespoons sugar, beating until stiff; fold in gelatine mixture. Whip 1/2 cup cream; fold into gelatine mixture. Turn into crust. Refrigerate until firm. Whip rest of cream; spoon onto top of pie.

About this Recipe

Course/Dish: Pies