Try this Ribbon Pumpkin Pie with Crunchy Praline Pastry recipe, or contribute your own.
Suggest a better descriptionCombine butter and brown sugar in saucepan. Cook, stirring, until sugar melts and mixture bubbles vigorously. Remove from heat, stir in pecans and spread over bottom of pastry shell. Bake at 425F 5 minutes or until bubbly. Remove from oven and cool thoroughly. Soften gelatin in cold water. Beat egg yolks well with 1/3 cup sugar. Add pumpkin, sour cream, salt, pumpkin pie spice and ginger to egg yolk mixture. Cook, stirring, over medium heat just until mixture comes to boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and stir in gelatin until dissolved. Cool. Beat egg whites until frothy. Gradually add 1/4 cup sugar and continue to beat until stiff peaks form. Fold whites into pumpkin mixture. Spoon half of filling into Crunchy Praline Pastry. Chill until almost set. Whip cream and spread half over pumpkin filling in pie shell. Top with remaining pumpkin mixture. Chill until almost set and garnish with remaining whipped cream and Lace Cookies, rolled into cornucopias, if desired. Posted to MM-Recipes Digest V3 #303 Date: Mon, 4 Nov 1996 16:38:02 -0500 From: BobbieB1@aol.com
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 8 | ||
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Calories: 449 | ||
Calories from Fat: 300 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.3g | 44 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 427.8mg | 132 % | |
Sodium 156.8mg | 5 % | |
Potassium 331mg | 9 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 25.1g | ||
Protein 14.1g | 20 % | |
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: 449
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