Listen, we love pumpkin pie every bit as much as the next person, but admittedly, we’re also always on the lookout for new spins on the Thanksgiving staple. Whether it’s a double-layered cream cheese creation or one swirled with maple mascarpone or espresso, we love learning all the different ways you can doctor up canned pumpkin.
So, when we recently discovered a charmingly vintage recipe buried in the pages of a 1955 Congressional Club cookbook for a pumpkin chiffon pie, we were intrigued. Not only were we surprised by the dessert’s unexpectedly long history, but what truly caught our attention was its source. The recipe was submitted by the first lady at the time, Mamie Eisenhower.
What Is Pumpkin Chiffon Pie?
There’s a lot to like about pumpkin pie. It’s rich, creamy, and unbelievably comforting, thanks to all the warm spices found in the pumpkin filling. But have you had pumpkin chiffon pie? We’ll admit, its name gives it a certain kind of je ne sais quoi that makes it feel extra special. And if you’ve ever been served a slice of this variation on the Thanksgiving classic, you know it’s good.
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Chiffon pies were massively popular in the 1950s, so it’s not surprising the former first lady had a knack for it. The retro dessert is typically made by folding meringue (whipped egg whites and sugar) into a fruit curd (some of you may be familiar with lemon chiffon pie), which is then stabilized with gelatin. The result is an extra airy, super fluffy pie that’s lighter and more delicate than cream pies. Plus, it’s a no-bake recipe, so it can be made relatively quickly, aside from the chilling time.
It’s unclear what led Eisenhower to substitute canned pumpkin for the curd, but the swap is brilliant. Imagine all the flavors that make the Thanksgiving staple delicious—pumpkin, cinnamon, nutmeg, brown sugar—whipped together until it’s impossibly silky and light, almost like mousse that’s encased in a buttery shortbread crust.
It’s a refreshing take on a beloved dish that was allegedly published in countless newspapers every Thanksgiving during President Dwight D. Eisenhower’s two terms in office. Stories of saved newspaper clippings and long-lost handwritten recipe cards for this particular pie are found all over the internet. According to The Washington Post, a copy of Mamie Eisenhower’s Pumpkin Chiffon Pie was also included in a 1954 cookbook printed at a U.S. naval base. At the time, an editor from the Associated Press tried it and raved, “Our tasters, finishing their last mouthfuls with blissful satisfaction, declared it the best of its kind.”
How To Make Mamie Eisenhower’s Pumpkin Chiffon Pie
Flavors aside, the best thing about this recipe is how easy it is. The former first lady opted for a pre-made pie crust, which cuts the preparation time in half. All that’s left is to make something akin to a pumpkin curd by double-boiling egg yolks, brown sugar, milk, salt, and spices until it thickens. Then, stir in dissolved gelatin to combine. Make the meringue by beating egg whites with sugar until very stiff, then fold this into the pumpkin mixture. Spread the mixture evenly in a pie shell and chill for a few hours, or until it is fully set.
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No matter how many times we tell ourselves that this year will be different, Thanksgiving Day always ends up being a chaotic game of Oven Tetris. This recipe could be what turns things around—not only is it delicious and surprising in the best way, it’s also one less dish you have to keep a mental timer for among all the other dishes you’re keeping track of.
Mamie Eisenhower’s Pumpkin Chiffon Pie Recipe
This recipe was adapted from The Washington Post. Since the egg whites in the meringue mixture are not cooked, we suggest using pasteurized eggs.
Ingredients
- 3 eggs, separated
- 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 unflavored gelatin
- 1/4 cup cold water
- 1/4 cup granulated sugar
- 1 9-inch pie crust
Directions
- Bring an inch of water to a boil in a saucepan, then reduce the heat to keep a low simmer.
- Beat the egg yolks in a medium bowl that fits into the saucepan to form a double boiler. Whisk in brown sugar, pumpkin, milk, salt, and spices until combined. Place the bowl over the saucepan and cook until the mixture is thick, approximately 10 minutes, stirring constantly.
- Soak the gelatin in cold water and stir until it is dissolved. Stir the dissolved gelatin mixture into the hot pumpkin mixture. Transfer the bowl to the refrigerator to chill until the mixture is partially set. A spoonful of the mixture on a plate should hold its shape.
- Beat egg whites until they form soft peaks. Gradually add sugar while beating until the mixture forms stiff peaks.
- Fold the meringue into the pumpkin mixture. Pour into the pie shell and chill until set. Serve with whipped cream, if desired.
