Real Mince Pies Recipe, Straight from Olde England


My younger sister spent a year of her college career as an exchange student to Leeds, England. There she learned many life lessons, including how to drink lots of tea, how to drive on the left side of the road, and how to make these rich mini pies, which are now a Christmas tradition in her household (and which I am lucky enough to devour when we visit her). Continue reading

Must-Haves for Gorgeous Holiday Pies


If you’re really lucky, there’s a veteran pie baker in your family. In mine, it’s my grandma. With her eyes closed, and with one arm tied behind her back, she can turn out several homemade pies before lunchtime. Continue reading

No-Bake Pumpkin Chiffon Pie: Easy Holiday Dessert

Essential Glass Pie Plate

Essential Glass Pie Plate, perfect for home-baked crusts! At or Lehman’s in Kidron, Ohio.

Running out of time to bake a homemade pumpkin pie? Try this tasty Pumpkin Chiffon version. It’s a quick, no-bake, delicious dessert that’s packed full of pumpkin goodness. One of our great customer service folks, Celesta, shared the recipe. (If you were lucky enough to get a copy of our 55th Anniversary cookbook* before they sold out, this recipe is on page 225.)

No-Bake Pumpkin Chiffon Pie

1 envelope unflavored gelatin
3/4 C. brown sugar
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 C. cold milk
3 egg yolks
3 egg whites
1 C. cooked pumpkin

I usually grab a stoneware mug when dissolving gelatin in warm water. The stoneware keeps it warmer longer. Check out Lehman's Heritage Blue Stripe Stoneware at

I usually grab a stoneware mug when dissolving gelatin in warm water. The stoneware keeps it warmer longer. Check out Lehman’s Heritage Blue Stripe Stoneware at

(You can use canned pumpkin, if you don’t cook your own pumpkin)

Make the Pie

Separate eggs into whites and yolks. Dissolve gelatin in water and set aside. Mix all remaining ingredients together in saucepan, then place saucepan over medium heat for 10 minutes, stirring constantly. Add gelatin to warm pumpkin mixture, mix well, and remove from heat.

Cool in pan until partially set, but still warm enough to be pourable. Beat egg whites until stiff. Add 1/4 cup sugar and egg whites to pumpkin mixture, and fold gently until no white streaks are visible. Pour into baked 9-inch pie shell. Allow to set until firm. Top with whipped cream before serving.

*Looking forward to our brand new 60th Anniversary Cookbook? It’s in production now. Pre-order your copy, and don’t miss out.