Pumpkin chiffon honey pie: 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 — the pumpkin chiffon honey pie. It’s an appetite reviver!

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

Pumpkin chiffon honey pie recipe

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.

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

Pumpkin chiffon pie recipe: A light and airy pumpkin pie with a crunchy graham cracker crumb crust (1979)

NOT ENOUGH? See more pumpkin pie recipes here!


About this story

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

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