Directions:
- In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, heat milk over medium heat until bubbles form around sides of saucepan. Add gelatin mixture; stir until dissolved. Stir in brown sugar until dissolved. Remove from the heat. Add the pumpkin, ginger, cinnamon and salt; mix well. Refrigerate until thickened, about 1-1/2 hours.
- Fold whipped topping into pumpkin mixture. Pour into crust. Refrigerate for at least 4 hours or until firm. Refrigerate leftovers. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.1 Kcal (1328 kJ) | ||
| Calories from fat | 68.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 12% | |
|---|---|---|---|
| Cholesterol | 0.61mg | 0% | |
| Sodium | 266.16mg | 11% | |
| Potassium | 216.77mg | 5% | |
| Total Carbs | 60.46g | 20% | |
| Sugars | 43.82g | 175% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 2.86g | 6% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.7mg | 9% | |
| Calcium | 91.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 199.43 Kcal (835 kJ) | ||
| Calories from fat | 43.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 12% | |
|---|---|---|---|
| Cholesterol | 0.39mg | 0% | |
| Sodium | 167.39mg | 11% | |
| Potassium | 136.33mg | 5% | |
| Total Carbs | 38.02g | 20% | |
| Sugars | 27.56g | 175% | |
| Dietary Fiber | 1.23g | 8% | |
| Protein | 1.8g | 6% | |
| Vitamin C | 1mg | 3% | |
| Vitamin A | 0.3mg | 14% | |
| Iron | 1.1mg | 9% | |
| Calcium | 57.5mg | 9% | |
* 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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