Favourite Pumpkin Chiffon Pie
36
Favourite Pumpkin Chiffon Pie recipe
Ingredients
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
allspice
|
* |
| ¼ | teaspoon |
ginger
|
* |
| ½ | teaspoon |
nutmeg
|
|
| ¾ | cup |
milk
|
|
| 2 | large |
egg yolks
lightly beaten |
|
| 1 | cup |
canne pumpkin purée
canned |
|
| 2 | large |
egg whites
beat until stiff peaks form |
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
whipped cream
|
|
| 1 |
graham cracker pie crust
9-inch |
* |
Directions
In saucepan combine all through pumpkin puree. Whisk until it starts to bubble. Remove and chill.
Fold in beaten egg whites, sugar and whipped cream, folding in gently. Put in crust. Serve with more whipped cream.
Nutrition Facts
Serving Size 60g (2.1 oz)Amount per Serving
Calories 8319% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
4%
Trans Fat
0g
Cholesterol 38mg
13%
Sodium 120mg
5%
Total Carbohydrate
5g
5%
Dietary Fiber 1g
3%
Sugars g
Protein
5g
Vitamin A 65%
•
Vitamin C 2%
Calcium 3%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
