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Receta Sour Cream Chiffon Pumpkin Pie With Just Whites

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Raciónes: 6

Ingredientes

Cost per serving $0.86 view details

Direcciones

  1. Preheat oven to 425F.
  2. To prepare pie crust, combine flour and salt in a bowl; cut in shortening with a pastry blender till small balls are formed.
  3. Combine ice water and lemon juice and gradually sprinkle on flour mix, tossing with a fork till moistened.
  4. Gently press into a 13-inch circle on a surface covered with plastic wrap.
  5. Refrigeratein freezer for 5 - 10 min.
  6. Trim excess dough to fit into a 9-inch pie plate. Flute the edges and set aside.
  7. Mix pumpkin, lowfat sour cream, syrup and spices till well blended in a large bowl.
  8. Whip Just Whites in a separate bowl with hot water while gradually adding sugar, till soft peaks form. (For a less fluffy, more traditional pie filling, only whip till foamy).
  9. Fold Just Whites mix into pumpkin mix till well blended. Pour into pie shell and bake for 15 min at 425F, then reduce the heat to 350F and bake for an additional 45 min, or possibly till knife comes out clean.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 156g
Recipe makes 6 servings
Calories 347  
Calories from Fat 127 37%
Total Fat 14.43g 18%
Saturated Fat 6.13g 25%
Trans Fat 2.14g  
Cholesterol 20mg 7%
Sodium 179mg 7%
Potassium 179mg 5%
Total Carbs 52.87g 14%
Dietary Fiber 0.9g 3%
Sugars 34.67g 23%
Protein 3.19g 5%
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