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Ingredientes
- 1 env unflavored gelatin
- 1/2 c. Sugar
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 tsp Allspice
- 1/4 tsp Ginger
- 1/2 tsp Nutmeg
- 3/4 c. Lowfat milk
- 2 x Egg yolks - beaten
- 1 c. Pumpkin puree
- 2 x Egg whites
- 1/4 c. Sugar
- 1/2 c. Whipping cream - whipped
- 1 x 9-inch graham cracker crust Whipped cream for garnish
Direcciones
- Directions: Combine gelatin, sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in the lowfat milk, egg yolks and pumpkin.
- Place over medium heat till mix bubbles. Remove from heat and refrigeratetill partially set. Beat the egg whites till soft peaks form, gradually add in the sugar and beat till stiff. Fold into pumpkin mix with whipped cream. Pour into pie crust and refrigeratefor one hour. Decorate top with whipped cream rosettes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 740g | |
| Calories 1199 | |
| Calories from Fat 438 | 37% |
| Total Fat 48.84g | 61% |
| Saturated Fat 30.98g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 1906mg | 79% |
| Potassium 889mg | 25% |
| Total Carbs 189.09g | 50% |
| Dietary Fiber 8.0g | 27% |
| Sugars 172.41g | 115% |
| Protein 11.85g | 19% |
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