Pumpkin Cheese Pie (from 1958 Good Housekeeping)

Stacia Osborn


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!)


★★★★★ 1 vote

45 Min


  • 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
  • 1/4 c
    soft butter or margarine
  • 1
    envelope of unflavored gelatine
  • 1/2 c
    granulated sugar
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
    ground cloves
  • 1/2 tsp
  • 1/2 tsp
  • 1
    egg, separated
  • 1/4 c
  • 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)

How to Make Pumpkin Cheese Pie (from 1958 Good Housekeeping)


  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.

Printable Recipe Card

About Pumpkin Cheese Pie (from 1958 Good Housekeeping)

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