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Pumpkin chiffon honey pie: A vintage recipe for a light no-bake pumpkin pie sweetened with honey (1948)

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Pumpkin chiffon honey pie: A light no-bake pumpkin pie sweetened with honey (1948)

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Pumpkin chiffon honey pie: A light no-bake pumpkin pie sweetened with honey (1948)

Pumpkin chiffon honey pie recipe

Pumpkin chiffon honey pie recipe

Yield: 8 servings

Ingredients

  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 3 egg yolks
  • 3/4 cup Sioux Bee Honey
  • 1-1/2 cups canned pumpkin
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 egg whites
  • 3 tablespoons sugar
  • 1 9-inch baked pie shell

Instructions

  1. Soak gelatin in cold water for 5 minutes.
  2. Beat egg yolks and combine with honey, pumpkin, milk, salt and cinnamon in top of double boiler. Cook until thick, stirring constantly.
  3. Add softened gelatin and stir until dissolved.
  4. Beat egg whites until frothy; add sugar gradually and continue beating until they will stand in stiff peaks.
  5. Fold the meringue into pumpkin mixture. Fill prepared pie shell. Chill for several hours.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 227 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 70mg Sodium: 201mg Carbohydrates: 45g Fiber: 2g Sugar: 35g Protein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
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Pumpkin chiffon honey pie: A light no-bake pumpkin pie sweetened with honey (1948)

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