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Do-Ahead Pumpkin Chiffon Pie


Do-Ahead Pumpkin Chiffon Pie recipe













Low Cholesterol, Cholesterol-Free, Trans-fat Free


1 envelope gelatin, unflavored
¾ cup brown sugar, dark
firmly packed
½ teaspoon salt
½ teaspoon nutmeg
1 teaspoon cinnamon
½ cup milk
¼ cup water
3 each egg yolks
1 ½ cups canne pumpkin purée
3 each egg whites
beaten stiff
¼ cup sugar
1 each pie shell (9 inch)


Mix first 5 ingredients in top of double boiler.

Stir in milk, water, eggyolks, pumpkin.

Mix well.

Place over boiling water.

Cook stirring constantly, until gelatine dissolves and mixture is heated through, about 10 minutes.

Remove from heat.

Chill until mixture mounds when dropped from spoon.

Beat egg whites stiff and beat in sugar.

Fold in gelatine mixture.

Turn into baked pie shell.

For 9" Pie Shell: No floured board needed.

Roll 12" circle of pastry dough on 14" square of Kaiser Broiling Foil.

Lift foil and pastry into pie plate; fit gently to plate.

Flute pastry rim.

Prick bottom and sides of pastry.

Bake 10 minutes at 450℉ (230℃) or until evenly brown; foil prevents over-browning.

Cool. Heap filling into shell. Wrap loosely in foil.

Refrigerate overnight.

Garnish with whipped cream if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 13239% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 260mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 5g
Vitamin A 144% Vitamin C 3%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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