Try this Moms Pumpkin Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionBake pastry shell. Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks, spices, and salt in top of double boiler; cook over hot, not boiling water until thickened, stirring constantly. Add softened gelatin to hot pumpkin mixture and stir until dissolved. R emove from hot water. Chill until it begins to thicken. Beat egg whites until stiff but not dry; beat in granulated sugar. Fold into cooled pumpkin mixture, add orange rind. Whip cream and fold into pumpkin mixture. Pour into baked shell; chill. Top with additional whipped cream. Recipe By : Mom Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 21:46:26 -0600 From: Fran
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 6 | ||
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Calories: 547 | ||
Calories from Fat: 133 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 119.3mg | 37 % | |
Sodium 382.6mg | 13 % | |
Potassium 338.7mg | 9 % | |
Total Carbohydrate 100.5g | 30 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 96.5g | ||
Protein 7.4g | 11 % | |
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: 547
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