Directions:
- In small saucepan, whisk together eggs, evaporated milk and sugar. Sprinkle gelatin over mixture; let stand 1 minute. Cook over medium-low heat, stirring constantly, until mixture thickens. Remove from heat; stir in pumpkin.
- Place in freezer 15 minutes to cool. Fold whipped topping into cooled pumpkin mixture. Pour into baked pie crust. Refrigerate until set, about 3 hours.
- Garnish with additional whipped topping if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.21 Kcal (403 kJ) | ||
| Calories from fat | 39.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 7% | |
|---|---|---|---|
| Cholesterol | 21.82mg | 7% | |
| Sodium | 70.76mg | 3% | |
| Potassium | 64.06mg | 1% | |
| Total Carbs | 12.8g | 4% | |
| Sugars | 5.18g | 21% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 2.14g | 4% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 36.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 231.96 Kcal (971 kJ) | ||
| Calories from fat | 96.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.71g | 7% | |
|---|---|---|---|
| Cholesterol | 52.61mg | 7% | |
| Sodium | 170.61mg | 3% | |
| Potassium | 154.45mg | 1% | |
| Total Carbs | 30.86g | 4% | |
| Sugars | 12.5g | 21% | |
| Dietary Fiber | 0.14g | 0% | |
| Protein | 5.16g | 4% | |
| Vitamin C | 1.9mg | 1% | |
| Iron | 0.4mg | 1% | |
| Calcium | 88.3mg | 4% | |
* 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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