Pumpkin Pie à la Australie.

For those of you who would like a little variety in your Thanksgiving pumpkin pie this year, I give you a little Aussie inspiration.

Pumpkin Chiffon Pie.

One cup cooked pumpkin, 3 oz brown sugar, 3 tablespoons cold water, 4 level teaspoons gelatine, 2 level teaspoons cinnamon, quarter teaspoon ground ginger, quarter teaspoon spice, quarter tea spoon salt, 1 ½ tablespoons butter, half teacup milk, 2 eggs (separated), 2 tablespoons sugar, rind and juice of half a lemon, 6 oz, good short crust pastry.

Make pastry and roll it out to the size required. Place a greased flour ring or an eight-inch sandwich tin on an oven slide and line it with the pastry. Press firmly into position. Prick the bottom evenly, and line the pastry with greased paper and cover it well with dried beans or crusts of bread to support the sides, and keep the bottom flat. Bake in hot oven for about 20 minutes. Remove beans or crusts and paper, and return to oven for 5-10 minutes to dry the centre. Remove ring from pastry, and fill when cold with the following mixture:

Soften gelatine in cold water for five minutes. Combine pumpkin, lemon rind and juice, brown sugar, spices, salt, butter and milk, with' the slightly beaten egg yolks, and cook over a low heat until thickened. Add gelatine and stir until dissolved. Cool until it begins to slightly thicken. Beat egg whites until stiff; add the 2 table spoon sugar and beat again until stiff. Fold into the pumpkin mixture. Pour into the baked pastry shell and chill until firm.

The Advertiser (Adelaide, SA) Wednesday 17 July 1946

Pumpkin Meringue Pie.

Take a quart of mashed pumpkin, half a pint, of cream, ¼ lb. of sugar or more if desired, a few drops of essence of lemon, 4oz. of preserved ginger, chopped very finely, and the yolks of 3 eggs. Beat the mixture until thoroughly blended, and pour into sandwich tins lined with a good flaky paste. Bake until the paste is done and the pumpkin quite firm and set. Whip the whites of the eggs into a stiff froth, and mix in as much icing sugar as they will take up without getting too stiff; flavor with essence of lemon and a pinch of citric acid. Spread .this roughly over the pie, and return to the oven to set. Allow it to stay in the oven until tinted a very pale yellowish brown.

Sunday Times (Perth, WA) Sunday 3 July 1932

Pumpkin and Passionfruit Pie.

Use any recipe for pumpkin pie, but chose a very dry pumpkin, and add the juice of six passionfruit to every pint of mashed pumpkin, after straining away the seeds. As the juice of the passionfruit makes the mixture rather limp one more egg should be allowed than in the recipe.

The Australasian Cookery Book (circa 1915)

Pumpkin and Pineapple Pie.

Proceed as for pumpkin pie, only add a third of the quantity of grated pineapple.

The Australasian Cookery Book (circa 1915)

Quotation for the Day.

We're having something a little different this year for Thanksgiving. Instead of a turkey, we're having a swan. You get more stuffing.
George Carlin