Nancy J. Patrykus


For a burst of flavor! Bake your pumpkin, it is not a big deal! Turn your oven on to 400F. Cut the pumpkin into big pieces, take the seed out.(SEEDS CAN BE ROASTED LATER). Toss pumpkin pieces with some olive oil.Sprinkle with salt, add a stick or two of cinnamon sticks for flavor. Roasting will bring a burst of true flavor! Roast till done.Mash the pulp or put through a strainer. Cool & measure then set aside for the "CHIFFON PIE." recipe that follows.


★★★★★ 1 vote

10 Min
20 Min


  • 1
    deep dish pet-ritz pie crust shell...baked.
  • 1
    envelope knox unflavored gelatine
  • 3/4 c
    brown sugar
  • 1/2 tsp
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 3
  • 3/4 c
  • 2 c
    cooked pumpkin...( home baked preferred)
  • 1/4 c
  • ·
    whipped topping

How to Make "ROASTED PUMPKIN" CHIFFON PIE from scratch 1950


  1. Bake and cool the pie shell.
    In a medium saucepan, mix unflavorid gelatine, brown sugar,salt ,cinnamon and nutmeg.
    Blend in egg yolks beaten with the milk.
    let stand 1 minute.
    Stir with a rubber spatula over low heat until gelatin is is completely dissolved and the mixture is smooth, about 5 minutes.
    Blend in the pumpkin.
    Pour into a large bowl and chill, stirring occasionsally, untill mixture mounds slightly..when dropped from a spoon.
  2. In a medium bowl, beat egg whites untill soft peaks form.
    Gradually add sugar and beat until stiff.
    Fold into gelatin mixture.
    Pour into the baked pastry shell. Chill until firm.About 4 hours.
    Garnish with whipped topping, and ground nutmeg.. when ready to serve.
  3. This is a PET-RITZ..DEEP DISH PIE SHELL RECIPE. advertisement from the 50,s.

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About "ROASTED PUMPKIN" CHIFFON PIE from scratch 1950

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