Try this Pumpkin Chiffon Meringue Pie recipe, or contribute your own.
Suggest a better descriptionPreparation Time: 30-40 min. Chilling time: 2-3 hrs. Source: American Home Kitchens Combine gelatin, brown sugar, salt, and spices in top of double boiler. Stir in egg yolks, milk, and pumpkin. Cook over hot water 5 minutes, stirring constantly. Remove from heat; chill until slightly thickened. Beat egg whites until foamy; add sugar, a tablespoon at a time, beating well after each addition; continue beating until stiff peaks form; fold into pumpkin mixture. Fold in whipped cream and almonds. Turn into cooled meringue shells. Chill about 2-3 hours, or until firm. Garnish with meringue mounds. MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for meringue shells. Spoon 8 tiny mounds onto heavy brown paper or aluminum foil on a cooky sheet. Spread remaining mixture onto bottom and sides of lightly greased 9-inch pie pan. Bake shell and meringues as directed on package. Cool. 300 calories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 6 | ||
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Calories: 293 | ||
Calories from Fat: 110 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 559.8mg | 172 % | |
Sodium 36.7mg | 1 % | |
Potassium 115.6mg | 3 % | |
Total Carbohydrate 38.6g | 11 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 38.2g | ||
Protein 8.5g | 12 % | |
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: 293
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