Grandmother's Pumpkin Chiffon Pie Recipe
Ingredients
- 3 egg yolks (save whites)
- 1/2 c. lowfat milk
- 1/2 c. sugar
- 1 1/4 c. canned pumpkin
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
Directions
- Mix all ingredients together and set aside. In saucepan mix 1 Tbsp. (package) of unflavored gelatin with 1 c. of water and cook till thick. Add in pumpkin mix and cold in refrigerator.
- Once cooled, mix in 3 stiffly beaten egg whites. Pour into baked pie shell. Top with Cold Whip. Chill 3-4 hrs before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 330g | |
| Calories 488 | |
| Calories from Fat 31 | 6% |
| Total Fat 3.56g | 4% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1218mg | 51% |
| Potassium 540mg | 15% |
| Total Carbs 113.88g | 30% |
| Dietary Fiber 1.2g | 4% |
| Sugars 107.68g | 72% |
| Protein 5.2g | 8% |
