Directions:
- In double boiler beat yolks with milk, brown sugar, cinnamon, cloves, ginger and salt.
- Simmer for 8 minutes until slightly thickened.
- In bowl sprinkle gelatin over water and let stand for 5 minutes.
- Stir into hot egg mixture and cook stirring frequently for 5 minutes.
- Remove mixture from heat and transfer to mixing bowl.
- Stir in pumpkin puree and vanilla then let cool to room temperature.
- In separate bowl beat cream until stiff peaks form adding granulated sugar as you go.
- Fold into pumpkin mixture and pour into baked pie shell.
- Refrigerate for at least 2 hours or overnight at most.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.82 Kcal (1259 kJ) | ||
| Calories from fat | 134.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.98g | 23% | |
|---|---|---|---|
| Cholesterol | 79.99mg | 27% | |
| Sodium | 228.94mg | 10% | |
| Potassium | 153.51mg | 3% | |
| Total Carbs | 34.9g | 12% | |
| Sugars | 18.3g | 73% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 6.04g | 12% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 98mg | 10% | |
| Amount Per 100 g | |||
| Calories | 171.27 Kcal (717 kJ) | ||
| Calories from fat | 76.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 23% | |
|---|---|---|---|
| Cholesterol | 45.54mg | 27% | |
| Sodium | 130.34mg | 10% | |
| Potassium | 87.4mg | 3% | |
| Total Carbs | 19.87g | 12% | |
| Sugars | 10.42g | 73% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 3.44g | 12% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.6mg | 6% | |
| Calcium | 55.8mg | 10% | |
* 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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