Directions:
- Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
- In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
- Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
- Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
- Whip egg whites with the reaming 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1087.28 Kcal (4552 kJ) | ||
| Calories from fat | 357.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.71g | 61% | |
|---|---|---|---|
| Cholesterol | 557mg | 186% | |
| Sodium | 1603.82mg | 67% | |
| Potassium | 696.56mg | 15% | |
| Total Carbs | 160.43g | 53% | |
| Sugars | 135.52g | 542% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 26.5g | 53% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 5mg | 28% | |
| Calcium | 447.8mg | 45% | |
| Amount Per 100 g | |||
| Calories | 126.05 Kcal (528 kJ) | ||
| Calories from fat | 41.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 61% | |
|---|---|---|---|
| Cholesterol | 64.57mg | 186% | |
| Sodium | 185.93mg | 67% | |
| Potassium | 80.75mg | 15% | |
| Total Carbs | 18.6g | 53% | |
| Sugars | 15.71g | 542% | |
| Dietary Fiber | 0.14g | 5% | |
| Protein | 3.07g | 53% | |
| Vitamin C | 0.4mg | 5% | |
| Iron | 0.6mg | 28% | |
| Calcium | 51.9mg | 45% | |
* 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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