Directions:
- Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 526.15 Kcal (2203 kJ) | ||
| Calories from fat | 94.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.47g | 16% | |
|---|---|---|---|
| Cholesterol | 94.85mg | 32% | |
| Sodium | 217.44mg | 9% | |
| Potassium | 216.87mg | 5% | |
| Total Carbs | 87.3g | 29% | |
| Sugars | 67.45g | 270% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 18.47g | 37% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 1.2mg | 7% | |
| Calcium | 462.7mg | 46% | |
| Amount Per 100 g | |||
| Calories | 332.82 Kcal (1393 kJ) | ||
| Calories from fat | 59.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.62g | 16% | |
|---|---|---|---|
| Cholesterol | 60mg | 32% | |
| Sodium | 137.55mg | 9% | |
| Potassium | 137.19mg | 5% | |
| Total Carbs | 55.23g | 29% | |
| Sugars | 42.67g | 270% | |
| Dietary Fiber | 0.52g | 3% | |
| Protein | 11.68g | 37% | |
| Vitamin C | 1mg | 3% | |
| Vitamin A | 0.8mg | 42% | |
| Iron | 0.8mg | 7% | |
| Calcium | 292.7mg | 46% | |
* 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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