RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2759
| View Recipe |
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| Recipe Name: |
Pumpkin Chiffon Pie |
| Source: |
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Submitted by: |
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Last Modified: |
2015-11-26
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
1.00
Hours |
Original Num Servings: |
8 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.09
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9-inch pie plate |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Envelope gelatin, unsweetened
1 Cup pumpkin, puree canned
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Directions:
Combine in a saucepan the gelatin, sugar, spices, milk, eggs and pumpkin.
Cook over medium heat until mixture boils, while while whisking to prevent mixture from sticking. Then chill pumpkin mixture until partially set and cooled.
In a separate, large bowl, fold together the whipped cream, whipped egg whites and sugar.
Finally, fold the pumpkin mixture into the "chiffon" mixture. Pile into a 9-inch graham cracker crust pie shell (purchased or your favorite recipe). Chill before serving with lots of whipped cream on the side! |
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| Nutrition per Serving: |
| Calories: |
167 |
Total Carbs: |
23.2 |
Net Carbs: |
22.1 |
| Cholesterol: |
63.7 |
Fat: |
6.9 |
Protein: |
3.60 |
| Fiber: |
1.10 |
Sodium: |
190.98 |
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