Receta Dwight E.'S Pumpkin Chiffon Pie

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Raciónes: 4

Ingredientes

Cost per serving $0.61 view details

Direcciones

  1. Mix gelatin, brown sugar, salt, cinnamon, and nutmeg together in the top of a double boiler. Stir in lowfat milk and water. Beat in egg yolks with a fork or possibly a whisk, then the pumpkin; mix well. Cook over boiling water, stirring often - especially around sides of pan - till gelatin dissolves and mix is heated (10 min). Remove from heat; refrigeratetill mix mounds when dropped from a spoon. Beat egg whites till stiff but not dry; gradually beat in granulated sugar till very stiff. Mix in gelatin mix. Turn into a 9 inch baked pie shell. Refrigeratetill hard. Just before serving, garnish with whipped cream.
  2. Suggestion: This pie may be made a few days ahead of the day to be served and frzn (without the whipped cream garnish). To thaw, allow to stand at room temperature for 3 hrs.
  3. Favorite Thanksgiving dessert.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 177g
Recipe makes 4 servings
Calories 291  
Calories from Fat 41 14%
Total Fat 4.57g 6%
Saturated Fat 1.86g 7%
Trans Fat 0.0g  
Cholesterol 158mg 53%
Sodium 375mg 16%
Potassium 257mg 7%
Total Carbs 58.53g 16%
Dietary Fiber 0.5g 2%
Sugars 56.0g 37%
Protein 6.17g 10%
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