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Ingredientes
- 1 c. sugar
- 1 env. unflavored gelatin
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Direcciones
- Blend 2/3 c. sugar, gelatin, pumpkin pie spices and salt in saucepan.
- Stir in: 3 egg yolks (beaten, save whites) 1 c. canned pumpkin
- Cook (about 7 min) over medium heat, stirring constantly, till gelatin dissolves and mix thickens slightly. REMOVE FROM HEAT; CHILL; COVERED.
- Beat 3 egg whites till stiff peaks form. Gradually add in the remaining 1/3 c. sugar, beating till stiff peaks form. Fold pumpkin mix into egg whites. Pour into baked pie shell. Refrigeratetill set (3-4 hrs). Top with Cold Whip; garnish with toasted coconut. 8 servings. ENJOY!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 2 servings | |
| Calories 404 | |
| Calories from Fat 2 | 0% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 596mg | 25% |
| Potassium 14mg | 0% |
| Total Carbs 103.67g | 28% |
| Dietary Fiber 0.3g | 1% |
| Sugars 102.43g | 68% |
| Protein 0.31g | 0% |
