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Categories: Afternoon Tea, American Classics, Christmas, Comfort Food, Desserts, Dinner, Fall, First Lady Recipes, Holiday Treats, Kid Friendly, Make Ahead, Party Foods, Pies, Sunday Dinner, Thanksgiving, Vegetarian, Weekend Fun, Winter Warmth
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Tags: Afternoon Tea, American Classics, Baked Pie Shell, Brown Sugar, Christmas, Christmas Dinner, Cinnamon, Comfort Food, Cooked Pumpkin, Desserts, Dinner, Egg Whites, Egg Yolks, Eggs, Fall, First Lady, First Lady Recipes, Gelatin, Holiday Treats, Housewives, Kid Friendly, Make Ahead, Mamie Eisenhower's Pumpkin Pie, Mamie's Million Dollar Fudge, Ménière's disease, Milk, Nutmeg, Party Foods, Pie, Pie Shell, Pies, Pumpkin, Salt, Sugar, Sunday Dinner, Thanksgiving, Vegetarian, Victoria Hart Glavin, Weekend Fun, Winter Warmth
Mamie Eisenhower’s Pumpkin Pie
Mamie Geneva Doud Eisenhower (November 14, 1896 to November 1, 1979) was born in Boone, Iowa, but grew up in Cedar Rapids, Iowa; Colorado Springs, Colorado; Denver, Colorado along with spending time at the family’s winter home in San Antonio, Texas. Soon after completing her education at Miss Wolcott’s finishing school she met Lieutenant Dwight D. Eisenhower. On Valentine’s Day 1916, five months after the two met, he gave her a miniature of his West Point class ring to seal a formal engagement.
Mrs. Eisenhower was a gracious hostess and entertained an unprecedented number of heads of state and leaders of foreign governments. She was noted for her outgoing manner, but guarded her privacy carefully as she suffered from Ménière's disease which is an inner ear disorder that affects one’s equilibrium.
The First Lady was known as quite the penny pincher who clipped coupons for the White House Staff. Her recipe for “Mamie’s Million Dollar Fudge” was reproduced by housewives all over the country after it was printed in many publications. Here is Mrs. Eisenhower’s recipe for pumpkin pie, however.
INGREDIENTS
1 Baked Pie Shell
3/4 Cup Brown Sugar
1 Envelope Gelatin
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 1/2 Cups Cooked Pumpkin
3/4 Cup Milk
3 Egg Yolks
3 Egg Whites
1/4 Cup Sugar
Mix the brown sugar, gelatin, salt, cinnamon and nutmeg in top of a double boiler. Stir in the pumpkin and egg yolks. Add the milk. Heat over boiling water until thick. Cool until cold. Beat the egg whites with granulated sugar until firm peaks form. Fold into the pumpkin. Pour into the baked pie shell. Chill. Top with whipped cream to serve. Serves 8