Pumpkin Chiffon Pie I Recipe

Recipesfull introduces to you: Popular Recipes. (Pumpkin Chiffon Pie I Recipe). This is one of my sister's introductions to the family traditions!

Brief

Servings: 8

Yield: 1 - 9 inch pie

Pumpkin Chiffon Pie I Recipe

Ingredients

3 egg yolks

½ cup white sugar

1 ¼ cups canned pumpkin

½ cup milk

½ teaspoon salt

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 (.25 ounce) package unflavored gelatin

¼ cup cold water

3 egg whites

stiffly beaten

½ cup white sugar

1 (9 inch) pie crust

baked

Fruits and Vegetables

Directions

Step 1

Beat egg yolks. Add 1/2 cup sugar then pumpkin milk salt and spices. Cook in double boiler until thick.

Step 2

Soften gelatin in cold water then stir into hot mixture.

Step 3

Beat whites to soft peaks and gradually pour in 1/2 cup sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pie shell and chill. ENJOY!

Nutritional Information

Pumpkin Chiffon Pie I Recipe

Servings Per Recipe:8

Calories: 228.8

% Daily Value *

Protein: 4.7g 10%

Carbohydrates: 37.2g 12%

Dietary Fiber: 1.4g 6%

Sugars: 27.8g

Fat: 7.3g 11%

Saturated Fat: 2.6g 13%

Cholesterol: 78mg 26%

Vitamin A Iu: 6077.1IU 122%

Niacin Equivalents: 1.3mg 10%

Vitamin B6: 0.1mg 4%

Vitamin C: 1.7mg 3%

Folate: 24.1mcg 6%

Calcium: 42.7mg 4%

Iron: 1.1mg 6%

Magnesium: 15.8mg 6%

Potassium: 149.7mg 4%

Sodium: 371.3mg 15%

Thiamin: 0.1mg 7%

Calories From Fat: 65.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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