Nearly Sugar Free Pumpkin Chiffon Pie -- Quad-Cities Online Recipe Book
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Nearly Sugar Free Pumpkin Chiffon Pie

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Ingredients

1 can (15 ounces) pumpkin (not pie filling)
1/2 cup milk (skim, 1 percent or 2 percent)
1 package (1 ounce) sugar-free instant vanilla pudding
1 teaspoon pumpkin pie spice (more if you like it spicy)
1 ready made 9-inch graham cracker pie crust
2-1/2 cups sugar-free Cool Whip

Instructions

Mix together pumpkin, milk, pudding mix and pie filling in a two quart bowl until mixture starts to thicken. Fold in sugar-free Cool Whip. Pour into the graham cracker crust. Freeze for at least four hours. Remove from freezer 15 minutes before serving. Optionally, add a spoonful of sugar-free Cool Whip on top to serve.

Gloria Kundert, Moline



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  Today is Monday, Oct. 20, the 293rd day of 2014. There are 72 days left in the year.

1864 -- 150 years ago: The store of Devoe and Crampton was entered and robbed of about $500 worth of gold pens and pocket cutlery last night.
1889 -- 125 years ago: Michael Malloy was named president of the Tri-City Stone Cutters Union.
1914 -- 100 years ago: Dewitte C. Poole, former Moline newspaperman serving as vice consul general for the United States government in Paris, declared in a letter to friends that the once gay Paris is a city of sadness and desolation.
1939 -- 75 years ago: Plans for the construction of an $80,000 wholesale bakery at 2011 4th Ave. were announced by Harry and Nick Coin, of Rock Island. It is to be known as the Banquet Bakery.
1964 -- 50 years ago: An application has been filed for a state permit to organize a savings and loan association in Moline, it was announced. The applicants are Ben Butterworth, A.B. Lundahl, C. Richard Evans, John Harris, George Crampton and William Getz, all of Moline, Charles Roberts, Rock Island, and Charles Johnson, of Hampton.
1989 -- 25 years ago: Indian summer is quickly disappearing as temperatures slide into the 40s and 50s this week. Last week, highs were in the 80s.


(More History)