Directions:
- In small, oven-proof bowl, sprinkle gelatin over water.
- Place bowl over small pot of simmering water until gelatin is dissolved.
- In medium saucepan, cook brown sugar, egg yolks, pumpkin puree, milk, salt and spices for 7-10 minutes, stirring constantly with whisk until mixture boils and thickens.
- Remove from heat and add gelatin, mixing thoroughly.
- Cool for at least 15 minutes.
- Beat egg whites with sugar until soft peaks form.
- Fold egg whites into pumpkin mixture.
- Put mixture into pie shell and refrigerate overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1288.87 Kcal (5396 kJ) | ||
| Calories from fat | 607.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.52g | 104% | |
|---|---|---|---|
| Cholesterol | 65.95mg | 22% | |
| Sodium | 1244.97mg | 52% | |
| Potassium | 296.48mg | 6% | |
| Total Carbs | 163.17g | 54% | |
| Sugars | 28.65g | 115% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 10g | 20% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 2.9mg | 16% | |
| Calcium | 109.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 381.78 Kcal (1598 kJ) | ||
| Calories from fat | 180.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20g | 104% | |
|---|---|---|---|
| Cholesterol | 19.53mg | 22% | |
| Sodium | 368.77mg | 52% | |
| Potassium | 87.82mg | 6% | |
| Total Carbs | 48.33g | 54% | |
| Sugars | 8.49g | 115% | |
| Dietary Fiber | 0.77g | 10% | |
| Protein | 2.96g | 20% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.9mg | 16% | |
| Calcium | 32.5mg | 11% | |
* 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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