Mamo Pumpkin Chiffon Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 245.2
- Total Fat: 7.5 g
- Cholesterol: 53.2 mg
- Sodium: 275.2 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 1.9 g
- Protein: 3.5 g
View full nutritional breakdown of Mamo Pumpkin Chiffon Pie calories by ingredient
Introduction
Not necessarily the lowest calorie dessert, but a yummy one! Not necessarily the lowest calorie dessert, but a yummy one!Number of Servings: 8
Ingredients
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Gelatin, Unflavored (Knox) - serving size 1/4 env,, 1 serving
Brown Sugar, .75 cup, packed
Salt, .5 tsp
Cinnamon, ground, 1 tbsp
Pumpkin, canned, without salt, 1.5 cup
Egg, fresh, 2 large
Lactaid 2% Milk, .5 cup
Granulated Sugar, .33 cup
Vanilla Extract, 1.5 tsp
Ginger, ground, .5 tsp
Cool Whip whipped topping, 8 tbsp
Pie crust, frozen, ready-to-bake, 1 crust, single 9" (remove)
Directions
Use a 9' baked pastry shell or a crumb crust.
In a saucepan, soften gelatin in 1/4 cup of milk then add in the brown sugar, salt, cinnamon, ginger, pumpkin, egg yolks and remaining 1/4 cup of milk. Cook over medium heat stirring constantly until mixture comes close to boiling. Do not boil. Chill mixture until it is cooled thoroughly.
Beat egg whites until soft peaks foam. Add in vanilla and sugar slowly . Continue beating until mixture is soft and glossy.
Fold egg whites into pumpkin mixtures and then fold in whip cream and nuts. Mix but do not overmix.
Pour into crust and chill several hours or until set.
May be garnished with additional whip cream and nuts if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user PRAYMOM.
In a saucepan, soften gelatin in 1/4 cup of milk then add in the brown sugar, salt, cinnamon, ginger, pumpkin, egg yolks and remaining 1/4 cup of milk. Cook over medium heat stirring constantly until mixture comes close to boiling. Do not boil. Chill mixture until it is cooled thoroughly.
Beat egg whites until soft peaks foam. Add in vanilla and sugar slowly . Continue beating until mixture is soft and glossy.
Fold egg whites into pumpkin mixtures and then fold in whip cream and nuts. Mix but do not overmix.
Pour into crust and chill several hours or until set.
May be garnished with additional whip cream and nuts if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user PRAYMOM.
Member Ratings For This Recipe
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