Try this Pumpkin Chiffon Pie #2 recipe, or contribute your own.
Suggest a better descriptionCombine egg yolks, brown sugar, pumpkin, salt and spices; cook in double boiler until thick, stirring constantly. Soften gelatin in cold water; stir into hot mixture. Chill until partly set. Beat egg whites, add granulated sugar and beat until stiff. Fold into pumpkin mixture. Place in a prebaked pie shell and chill. Garnish with whipped cream before serving. From . Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 6 | ||
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Calories: 589 | ||
Calories from Fat: 233 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 866.9mg | 267 % | |
Sodium 225.3mg | 8 % | |
Potassium 529.6mg | 14 % | |
Total Carbohydrate 68.3g | 20 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 67.8g | ||
Protein 23.9g | 34 % | |
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: 589
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