Chiffon Pumpkin Pie Recipe
Servings: 4
Ingredients
- 1/2 c. sugar
- 1 env. unflavored gelatin
- 1 c. half & half
- 16 ounce. can pumpkin
- 1 baked pie shell
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 1 egg, slightly beaten
- 8 ounce. Cold Whip
Directions
- Combine sugar, gelatin, spices and salt in pan. Blend in lowfat milk. Cook and stir over low heat till dissolved. Stir into egg. Blend in pumpkin. Put in ice box till hard. Mix in Cold Whip. Garnish with Cold Whip and nuts.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 139 | 41% |
| Total Fat 15.6g | 20% |
| Saturated Fat 11.13g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 379mg | 16% |
| Potassium 294mg | 8% |
| Total Carbs 45.4g | 12% |
| Dietary Fiber 0.3g | 1% |
| Sugars 40.34g | 27% |
| Protein 5.43g | 9% |
