I enlisted my 18 year old daughter to help me on this one. I wanted to find something I had never made before, and I found this Pumpkin Alaska recipe in the 1941 Pies and Pastries. It’s another cookbook in the Culinary Arts Institute series.
We started this pie this morning and just tasted it a while ago. It’s about 9pm. It’s been a day full of pie, but more on that later. Here’s the recipe.
Results
I’ll start off by saying that this was pretty good. We popped the left over pumpkin filling into the freezer, then ate it spooned into bowls with whipped cream earlier in the day. I think I liked this better than the pie, actually. I liked the whipped cream and pie filling combo better than the meringue and filling, and I think I’d replace the meringue with whipped cream if I made this in the future.
The problem with this pie is that it never set enough to cut into slices. We had it in the freezer most of the day. The first time we tried to eat it was right after the broiler step in the recipe—exactly when it says to serve it. It was super runny and we decided to put it back in the freezer to see if we could get it to the point where it was solid enough to slice. It froze for hours and hours and still only set to the point it is in the final pictures. The slice in the photo below is the best one we were able to get out of the pie pan.
I had so much fun doing this challenge. I want to thank my fellow hosts for including me. I enjoyed seeing what everyone made. It’s not too late to start! Head over to Instagram and use #ww2rationcookin so we can see what you make.
Please stay safe and I’ll see you Monday for April’s First Monday Menu!
History in the Kitchen 