Pilgrim's Pride Pumpkin Pie

Pilgrim's Pride Pumpkin Pie

A vintage clipped recipe for Pilgrim's Pride Pumpkin Pie along with a recipe for a pie crust with nutmeats to accompany this no-bake pumpkin pie. Make this Pumpin Pie with sugar, cornstarch, Kitchen Craft Flour, cinnamon, nutmeg, ginger, salt, egg yolks, milk, and pumpkin.
A vintage clipped recipe for Pilgrim's Pride Pumpkin Pie


1 1/4 cup sugar
3 tablespoons cornstarch
3 tablespoons Kitchen Craft Flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 eggs, separated
2 cups milk
2 cups canned or cooked pumpkin


Combine 1 cup of the sugar with the other dry ingredients in top of a double boiler. Combine slightly beaten egg yolks, milk, and pumpkin.  Add gradually to the first mixture, stirring constantly. Cook over hot water (about 15 minutes); stir frequently. Cool. Beat egg whites until they hold soft peaks; add remaining sugar and beat until stiff. Fold into pumpkin mixture. Fill baked pie shell. Garnish with nuts. 


Pie Crust

Cut 1/3 cup shortening into 1 cup sifted Kitchen Craft Flour until particles are the size of coarse cornmeal. Add 1/4 cup chopped nut meats. Add about 3 tablespoons cold water, a few drops at a time; mix with a fork only enough to dampen flour evenly. Press gently into a ball. Roll out to 1/8 inch thickness on a lightly floured surface. Fit into pie plate; trim and flute edge. Bake in hot (450-degree) oven for about 12 minutes, until golden brown. 

From the Kitchen Of
View additional recipes in this category

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.

Kitchen Helper Items Available From Amazon