pumpkin cheese pie (from 1958 good housekeeping)

Name: Pumpkin Cheese Pie (from 1958 Good Housekeeping)
Prep time: 45 min
Yield: 8
Ingredients: 1 cup(s) gingersnap crumbs (drop cookies in a zip-lock baggie before using your rolling pin on them for a no-mess crushing!!); 2 tablespoon(s) sugar; 1/4 cup(s) soft butter or margarine; 1 - envelope of unflavored gelatine; 1/2 cup(s) granulated sugar; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) ginger; 1/4 teaspoon(s) allspice; 1/4 teaspoon(s) ground cloves; 1/2 teaspoon(s) nutmeg; 1/2 teaspoon(s) cinnamon; 1 - egg, separated; 1/4 cup(s) milk; 3/4 cup(s) canned pumpkin; 1 1/2 cup(s) creamed cottage cheese, sieved; 1 cup(s) heavy cream (whipping cream in the us, double cream in the uk)

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69 Pinches 1 Photo

Stacia Osborn

Long Beach, CA

Updated on Aug 28, 2011

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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I scanned this little drawing that accompanies the original recipe from my 50s BHG cooking booklet.

prep time 45 Min

cook time

method ---

yield 8 serving(s)

Ingredients

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

How To Make pumpkin cheese pie (from 1958 good housekeeping)

Step 1

Combine crumbs, 2 tbs. sugar, butter, until crumbly; press to bottom and sides of a 9" pie plate. Refrigerate.

Step 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.
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