Combine egg yolks, 1/2 the sugar, pumpkin, milk, salt and spice.
Cook in top of double boiler until thick. Soak gelatin in cold water for 5 minutes, add to pumpkin mixture which has been removed from heat. Mix and cool.
When thickened, beat egg whites until foamy, then gradually add remaining sugar. Beat until egg whites hold peak. Fold into pumpkin mixture. Pour into 9-inch baked pastry shell. (I used a quiche dish.) Chill. Garnish with whipped cream.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 8|
|Calories from Fat: 111 (22%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 407.1mg||125 %|
|Sodium 301.9mg||10 %|
|Potassium 244.2mg||6 %|
|Total Carbohydrate 90g||26 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 88.4g|
|Protein 13.5g||19 %|
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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: 512
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