In saucepan combine brown sugar, gelatin, spices & salt. Combine egg yolks & mix in bowl & beat lightly. Add to mixture in saucepan. Cook & stir over medium heat until mixture boils. Remove from heat & stir in pumpkin. Chill in refrigerator until mixture mounds slightly when spooned. Beat egg whites until soft peaks form. Add sugar & beat until stiff. Fold pumpkin mixture into egg whites. Turn into baked pie crust. Chill until firm. Serve with whipped cream. MRS JERRY W. (GAYLE) FELDER From the
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 8|
|Calories from Fat: 180 (28%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 629.8mg||194 %|
|Sodium 429.9mg||15 %|
|Potassium 372.6mg||10 %|
|Total Carbohydrate 97.7g||29 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 95.5g|
|Protein 19.1g||27 %|
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Calories per serving: 636
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