Frosted Pumpkin Pie

Happy Tuesday Lovelies

Photo: 1945

Today I have given every room in the house its daily clean, but his week there will be no deep cleaning.. and Im thankful that my weekly routine allows me to do that tomorrow I will concentrate on getting the the holiday food started

For dinner I needed something quick and easy so we had a favourite fish dish.. Crispy French Fried Shrimp.. served with tortillas, shredded cabbage and guacamole . Even though its Fall we are blessed that our avocado tree is still producing

So this afternoon I made one of our Thanksgiving desserts... It was a pumpkin pie with a difference… and was made out of curiosity.

It’s a chilled pie... from Better Homes and Gardens Magazine November 1941.. and the base uses a corn flake crumb instead of pastry. You make the filling like a pumpkin ice cream,.. mixing the pumpkin puree.. cream.. brown sugar and delicious spices together and putting in the freezer to set before filling the crumb case.

The recipe description.. "Frosty, refreshing, tingly with spicy flavor!"- made it sound like it would be spicy... but it was actually a perfect smooth and creamy mix with just enough spice to give that autumn taste.. though it had to be kept chilled for firmness

The crumb base however is a disappointment.. didnt set properly and literally fell apart when sliced. It tasted good though.. and added some crunchiness to the pumpkin filling when spooned into the dessert bowl…

Original Magazine Recipe

Corn Flake Crust:

4 cups crushed corn flakes

1/3 cup melted butter

1/4 cup sugar. 

Press in 8-inch pie pan. 

Chill filling until firm.

Filling:

2 egg yolks

1/3 cup granulated sugar

2 stiff-beaten egg whites

1 cup heavy cream, whipped

1 cup canned pumpkin

2/3 cup milk

1/3 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon each cinnamon, nutmeg, and allspice

1/4 teaspoon ginger

1/2 teaspoon vanilla extract

• To make Corn Flake Crust combine crushed corn flakes, melted butter, and sugar. 
• Press in 8-inch pie pan. 
• Chill until firm. 
• To make the filling, beat egg yolks and granulated sugar
• Fold in egg whites and whipped cream. 
• Add combined remaining ingredients. 
• Freeze in refrigerator tray until partially set
• Stir; freeze until almost firm. 
• Spread in Corn Flake Crust: 
• Chill filling until firm. 

Better Homes and Gardens Magazine
November 1941