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Janes' Pumpkin Chiffon Pie

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YIELD

1 pie

PREP

40 min

COOK

0 min

READY

120 min

Ingredients

3 3
LARGE LARGE EGGS
separated
1 237
CUP ML SUGAR
1 ¼ 296
½ 118
CUP ML MILK
½ 2.5
TEASPOON ML SALT
1 ¼ 6.3
TEASPOONS ML PUMPKIN PIE SPICE
1 1
PACKAGE PACKAGE GELATIN, UNFLAVORED
unflavored (enough to gel 2 cups)
¼ 59
CUP ML WATER
cold
1 1
X X WHIPPED CREAM
for garnish *

Directions

Combine egg yolks, ½ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 312 13% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 378mg 16%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 9%
Sugars g
Protein 25g
Vitamin A 243% Vitamin C 6%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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