Try this Gordon's Pumpkin Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionCombine gelatin, 1/2 cup brown sugar, salt and spices.
Mix egg yolks with milk, water, pumpkin and gelatin mixture in top of double boiler. Cook over boiling water, stirring, 10 minutes.
Refrigerate, stirring occasionally, until as thick as unbeaten egg whites.
Beat egg whites until soft peaks form when beater is raised. Gradually add remaining 1/4 cup brown sugar, beating until very stiff. Fold in pumpkin mixture. Turn into shell and refrigerate.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 371 | ||
Calories from Fat: 142 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 80.9mg | 25 % | |
Sodium 220.4mg | 8 % | |
Potassium 373.5mg | 10 % | |
Total Carbohydrate 47.3g | 14 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 46.5g | ||
Protein 11.4g | 16 % | |
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: 371
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