Mamie Eisenhower’s Pumpkin Chiffon Pie

November 14, 2018

Mamie Eisenhower is probably the First Lady with the most famous Pumpkin Pie recipe. Though she was primarily known as a gracious hostess who entertained an unprecedented number of heads of state and leaders from around the world, she was also known for her outgoing personality, and for being quite the penny pincher who clipped coupons for the White House staff. But it’s her famous pumpkin pie that got housewives across the country talking. Every Thanksgiving during her husband’s administration in the 1950’s, her recipe for Pumpkin Chiffon Pie was printed in thousands of newspapers and reproduced by housewives all over the country. With a much lighter taste than traditional pumpkin pie, it became a huge hit. 

Since nutritional guidelines weren’t as strict back in the 1950’s, this no-bake pie calls for raw eggs. If you’re against consuming uncooked eggs, you can also use whipped cream in its place. Either way, Mamie Eisenhower’s Pumpkin Chiffon Pie is a delicious alternative to traditional pumpkin pie.

 

 

Mamie Einsenhower

First Lady, Mamie Doud Eisenhower

Pumpkin Chiffon Pie

INGREDIENTS

3 beaten egg yolks
3/4 cup brown sugar
1-1/2 cups canned pumpkin
1/2 cup milk
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 envelope Knox unflavored gelatin
1/4 cup cold water
3 stiffly beaten egg whites*
1/4 cup granulated sugar
1 baked 9″ graham cracker or gingersnap pie crust

 

DIRECTIONS

Combine egg yolks, brown sugar, pumpkin, milk, salt and spices in top of double boiler, until thick, stirring constantly. Remove from heat. Soak gelatin in cold water, stir until dissolved. Stir into hot pumpkin mixture. Chill until mixture begins to mound when scooped. Beat egg whites until stiff; gradually add sugar while continuing to beat until stiff like meringue. Fold the meringue into pumpkin mixture. Pour into pie shell and chill until set.
Serve with whipped cream and chopped pecans, if desired.
*If against eating raw egg whites, substitute the egg whites with 1 cup whipping cream beaten until soft peaks form (1/4 sugar also added).

Author: Andrea

Former news reporter and Capitol Hill press guru, wife, mom, and pastry addict.

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