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Pumpkin & Chocolate Chiffon Pie

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Recipe

 

Yield

servings

Prep

60 min

Cook

?

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Crust
2 tablespoons vegetable shortening
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1 cup chocolate chips (semi-sweet)
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1 cup nuts
finely chopped
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Filling
1 envelope gelatin, unflavored
unflavored
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¼ cup sugar
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1 cup canned pumpkin purée
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1 teaspoon salt
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½ teaspoon cinnamon
ground
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¼ teaspoon nutmeg
grated
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½ cup heavy whipping cream
whipped
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2 large eggs
separated
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1 teaspoon vanilla extract
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½ cup sugar
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1 x chocolate
shavings, for garnish
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Ingredients

Amount Measure Ingredient Features
Crust
3E+1 ml vegetable shortening
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237 ml chocolate chips (semi-sweet)
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237 ml nuts
finely chopped
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Filling
1 envelope gelatin, unflavored
unflavored
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59 ml sugar
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237 ml canned pumpkin purée
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5 ml salt
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2.5 ml cinnamon
ground
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1.3 ml nutmeg
grated
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118 ml heavy whipping cream
whipped
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2 large eggs
separated
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5 ml vanilla extract
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118 ml sugar
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1 x chocolate
shavings, for garnish
* Camera

Directions

Melt the chocolate morsels and shortening over hot, but not boiling, water in a double boiler.

Mix well. Stir in walnuts.

Press over bottom and sides of a foil-lined 9 inch or 10 inch pie pan.

Chill in refrigerator until firm (about 1 hour).

Lift shell from pie pan, peel off foil and replace in pie pan.

Fill with pumpkin chiffon filling.

In a large sauce pan, combine sugar, gelatin, salt, cinnamon and nutmeg.

Stir in milk, egg yolks and pumpkin. Cook over medium heat until mixture boils and gelatin dissolves.

Remove from heat.

Add vanilla extract. Transfer mixture to a small bowl.

Chill over ice bath until mixture mounds from spoon, about 30 minutes.

In small bowl, beat egg whites until soft peaks form.

Fold into pumpkin mixture with whipped cream.

Pour mixture into choco-walnut crust. Chill until firm (about 1 hour).

Garnish with chocolate shavings, if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 51955% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 641mg 27%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 20%
Sugars g
Protein 23g
Vitamin A 198% Vitamin C 5%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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