Try this Pumpkin Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionBeat egg yolks and brown sugar until thick. Fold in pumpkin, milk, salt, and spice. Cook in double boiler until thick. Add gelatin, softened in cold water until gelatin dissolves. Cool until it begins to set. Beat egg whites until fluffy. Gradually add white sugar; beat well after each addition until stiff. Fold egg whites into pumpkin mixture. Pour into baked pie shell and chill. Serve with whipped cream.
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Serving Size: 1 Serving (1014g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1790 | ||
Calories from Fat: 530 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.9g | 79 % | |
Saturated Fat 32.9g | 164 % | |
Monounsaturated Fat 18.9g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 793.9mg | 244 % | |
Sodium 1171.7mg | 40 % | |
Potassium 1176.8mg | 31 % | |
Total Carbohydrate 286.4g | 84 % | |
Dietary Fiber 36.1g | 144 % | |
Sugars, other 250.3g | ||
Protein 45.2g | 65 % | |
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: 1790
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