Try this Pumpkin Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionStir gelatin into cold water and let it soften. Beat egg yolk and 1/2 cup sugar until thick. Add pureed pumpkin, milk, salt, and spices. Cook in double boiler until thickened. Remove from heat and add softened gelatin. Stir until the gelatin dissolves.
Beat the egg whites with 1/3 cup sugar until stiff peaks form. Fold gently into pumpkin mixture. Pour into cooled pie shell and chill in refrigerator several hours until completely set.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 286 | ||
Calories from Fat: 126 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 629.6mg | 194 % | |
Sodium 283.4mg | 10 % | |
Potassium 331.9mg | 9 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 10.6g | ||
Protein 26.7g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 286
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