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 Thursday, Oct. 2, the 275th day of 2014. There are 90 days left in the year.

1864 -- 150 years ago: The ladies have adopted the fashion of wearing representations of insects in the flowers on their bonnets. Some look very natural.
1889 -- 125 years ago: T.F. Cary, former Rock Island alderman, has accepted a position as salesman for a Chicago wallpaper house and plans to move to that city.
1914 -- 100 years ago: Work on the new telephone building on 18th Street between 6th and 7th avenues is progressing rapidly.
1939 -- 75 years ago: Rock Island's new theater at 3rd Avenue and 19th Street will have a name significant of its location. The "Rocket" is scheduled to open Thanksgiving Day.
1964 -- 50 years ago: Two of Rock Island's newest water towers were vandalized last night, including the one at 38th Street and 31st Avenue, where police took five Moline boys into custody about 9 p.m..
1989 -- 25 years ago: Some of us who live in the Quad-Cities take the Mississippi River for granted, or at least we used to. But the river is not taken for granted by our visitors. And most Quad-Citians are realizing the importance of the river to this area as increased emphasis is placed on tourism.







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