The recipe
A Vintage Pumpkin Chiffon Pie from Tampico, Illinois
Pumpkin Chiffon Pie is preserved from Favorite Country Recipes, a 1981 community cookbook from Tampico, Illinois, printed page 22. It was contributed by Mrs. Herman Hostetler Jr.. It appears in the cookbook’s Desserts section.
This version follows the source recipe as printed, preserving its original ingredient quantities, wording, and directions rather than filling in details from modern recipe conventions. Browse more preserved community-cookbook recipes in the Cookbook Archive.
Why it matters
Why This One Is Worth Bringing Back
Pumpkin Chiffon Pie comes directly from Favorite Country Recipes (1981), printed page 22. It was contributed by Mrs. Herman Hostetler Jr.. It appears in the cookbook’s Desserts section.
The Nostalgic Foodie treatment is source-first: the recipe card preserves the cookbook’s quantities and instructions without inventing missing details or modernizing the underlying recipe.
Explore more community-cookbook recipes in the Cookbook Archive.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Cook from the preserved recipe
The ingredients and directions in the recipe card are transcribed from the 1981 source. Any source-specific wording or unusual measurements have been retained rather than silently corrected.
Recipe card
The Preserved Recipe
Pumpkin Chiffon Pie
Ingredients
- 1 envelope unflavored gelatine
- 1 tsp. cinnamon
- 1/8 tsp. cloves
- 3 separated eggs
- 1 9 in. baked pie shell
- 3/4 cup sugar divided
- 1/2 tsp. each salt, nutmeg and ginger
- 2/3 cup evaporated milk
- 1 1/4 cups canned pumpkin
Instructions
- Mix together gelatine, 1/2 cup sugar, salt and spices in medium sauce pan. Stir in evaporated milk and egg yolks; blend well. Place over low heat and cook, stirring constantly, until gelatine dissolves and mixture thickens slightly (about 3 min.) Remove from heat. Stir in pumpkin. Chill, stirring occasionally, until mixture mounds when dropped from a spoon (about 1 hr.) Beat egg whites until stiff, but not dry. Gradually add remaining 1/4 cup sugar and beat until very stiff. Fold in pumpkin mixture. Turn into a baked pastry crust or in a graham cracker or cookie crumb crust. Chill until firm. Top with whipped cream. Yield: One 9 inch pie.
Give Something Back
Help preserve the community behind these recipes.
These recipes came together through the Amish Mennonite community of Tampico, Illinois, preserving the everyday cooking traditions shared across generations. If you’d like to honor the community behind the cookbook, consider supporting the Tampico Area Historical Society and its work preserving local history and family stories.
Nostalgic Foodie is not affiliated with the Tampico Area Historical Society and does not receive any portion of donations.
From the archive
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