Pumpkin Chiffon Pie -- Quad-Cities Online Recipe Book
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Pumpkin Chiffon Pie

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Ingredients

1 prebaked 9-inch pie shell
1 envelope Knox Gelatin from 1 ounce box
1/4 cup cold water
1-1/4 cups (15 ounces) canned pumpkin
1/2 cup milk
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar, divided
3 eggs, separated
2 tablespoons whiskey

Instructions

To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook until thick in a double boiler. Add whiskey. Soften gelatin in cold water. Add to hot pumpkin mixture. Mix thoroughly and cool. When it begins to thicken, fold in stiffly beaten whites to which other 1/2 cup sugar has been added. Pour into previously baked pie shell. Chill in refrigerator. Yields 1 9-inch pie.

Susan Nixon
Silvis




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  Today is Monday, Sept. 15, the 258th day of 2014. There are 107 days left in the year.

1864 — 150 years ago: The Rock River Illinois conference of the Methodist Church will hold its annual sessions this week in this city. About 200 ministers are expected to attend.
1889 — 125 years ago: The Brush electric company had prepared a new schedule of rates to become effective Oct. 1, with slightly increased rates to consumers.
1914 — 100 years ago: The Rock Island Aerie of Eagles made plans for the laying of the cornerstone of a new $50,000 Eagles Home. W.C. Maucker is to be master of ceremonies.
1939 — 75 years ago: Col. Charles A. Lindbergh spoke on "America and Foreign War" in a neutrality debate over nation wide radio hook-up.
1964 — 50 years ago: Two awards of the National Safety council were presented to the city of Rock Island today at noon at a meeting held in the YWCA.
1989 — 25 years ago: The final tallies are not yet in for the summer 1989 Quad-Cities tourism season, but officials are expecting the number of visitors to the area to be at least as good as, if not better than, 1988.






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