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Ingredientes
- 3 Large eggs, separated
- 1 c. sugar
- 1 1/4 c. canned pumpkin
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon mace
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 c. evaporated lowfat milk
- 1 tbsp. unflavored gelatin
- 1/4 c. cool water
- Baked 9 inch pie crust
Direcciones
- Mix together in top of double boiler all ingredients EXCEPT gelatin, water, egg whites and 1/2 c. sugar. Cook over warm water till thickened, stirring constantly. Soften gelatin in water. Let stand 5 min. Add in to warm pumpkin mix. Cold.
- Beat egg whites till stiff. Gradually add in sugar. Beat till stiff. Fold into pumpkin mix. Turn into cool pie shell. Refrigeratetill hard. Serve with slightly sweetened whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 57 | 19% |
| Total Fat 6.41g | 8% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 380mg | 16% |
| Potassium 238mg | 7% |
| Total Carbs 56.5g | 15% |
| Dietary Fiber 0.7g | 2% |
| Sugars 54.28g | 36% |
| Protein 7.14g | 11% |
