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 Friday, April 18, the 108th day of 2014. There are 257 days left in the year.
1864 -- 150 years ago: A new steamer, Keithsburg, now is at our levee taking on board the balance of her fixtures preparatory to assuming her position on the daily Rock Island and Keokuk line.
1889 -- 125 years ago: C.W. Hawes was appointed deputy county clerk by county clerk Donaldson.
1914 -- 100 years ago: Mrs. O.E. child, of Moline, was named president of the Women's Home Missionary Society of the Methodist Church Rock Island District of the Central Illinois conference.
1939 -- 75 years ago: Augustana College is making plans for a drive for funds to erect a field house and make football field improvements.
1964 -- 50 years ago: A expanded election coverage system featuring a 16-foot chalkboard showing up to the minute running totals, attracted a large and enthusiastic crowd to The Argus newsroom last night.
1989 -- 25 years ago: Balloons frame Rock Island attorney Stewart Winstein who was given a surprise party in the rotunda of the Rock Island County Courthouse on Thursday to honor his 50th year of practicing law.




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