Directions:
- Soften gelatin in water for 5 minutes.
- Beat egg yolks and sugar, pumpkin, salt, spices and milk.
- Cook over low heat, stirring constantly, until mixture begins to thicken.
- Add gelatin to hot pumpkin and stir until dissolved.
- Cool.
- When mixture begins to thicken, fold in 1/2 of the whipped cream and pour into pie shell.
- Chill until firm.
- Cover with remaining whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.55 Kcal (1874 kJ) | ||
| Calories from fat | 167.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.61g | 29% | |
|---|---|---|---|
| Cholesterol | 126.15mg | 42% | |
| Sodium | 588.68mg | 25% | |
| Potassium | 294.59mg | 6% | |
| Total Carbs | 64.74g | 22% | |
| Sugars | 32.28g | 129% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 7.42g | 15% | |
| Vitamin C | 4mg | 7% | |
| Iron | 1.6mg | 9% | |
| Calcium | 84.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 210.5 Kcal (881 kJ) | ||
| Calories from fat | 78.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.75g | 29% | |
|---|---|---|---|
| Cholesterol | 59.33mg | 42% | |
| Sodium | 276.88mg | 25% | |
| Potassium | 138.56mg | 6% | |
| Total Carbs | 30.45g | 22% | |
| Sugars | 15.18g | 129% | |
| Dietary Fiber | 0.53g | 5% | |
| Protein | 3.49g | 15% | |
| Vitamin C | 1.9mg | 7% | |
| Iron | 0.8mg | 9% | |
| Calcium | 39.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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