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Mom's Pumpkin Chiffon Pie

 
36

Mom's Pumpkin Chiffon Pie recipe

Yield

12

servings

Prep

15

min

Cook

10

min

Ready

hrs

 

Ingredients

1 pie shell (9 inch)
1 tablespoon gelatin, unflavored
*
¼ cup water
cold
1 ½ cups canne pumpkin purée
1 cup brown sugar
*
3 large eggs
separated
2 teaspoons cinnamon
½ teaspoon ginger
*
¼ teaspoon allspice
*
½ teaspoon salt
2 tablespoons sugar
granulated
1 tablespoon orange zest
grated
½ cup heavy whipping cream

Directions

Bake 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. Remove 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 12561% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 189mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 100% Vitamin C 4%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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