You’ll ring a new taste bell with Sioux Bee honey!

Guests will never groan, “I simply can’t!” when the feast is climaxed with this delicate dainty! They’ll hope for more… as they taste the super-goodness that Sioux Bee Honey brings to this glorified pumpkin pie. It’s an appetite reviver!

Pumpkin chiffon honeypie recipe (1948)

Pumpkin Chiffon Pie recipe


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″ baked pie shell


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


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Filed under: 1940s, Christmas, Dessert recipes, Fall, Food & drink, Thanksgiving, Vintage advertisements

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