Pumpkin Angel Pie Recipe

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Ingredients:

Serving

1 tbsp unflavored gelatin (1 envelope)
1/2 cup cold water
4 eggs, separated
1 cup evaporated milk
1 cup canned pumpkin puree
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
1/4 cup brown sugar
1 (9 inch) baked pie crusts
2 cups whipping cream , whipped (can use cool whip topping also)

Directions:

In a small bowl soften the gelatin in cold water; set aside.
In a double boiler, heat egg yolks, evaporated milk, pumpkin puree, 1/2 cup brown sugar and spices; cook and stir for 10 minutes.
Remove from heat and add in the gelatin, stirring until dissolved.
Refrigerate mixture until thick.
Beat the egg whites and 1/4 cup brown sugar until thick.
Fold in the chilled pumpkin mixture with a spatula.
Transfer mixture into baked pie crust.
Top with whipped cream.
Refrigerate until ready to serve.
Delicious!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	367.98 Kcal (1541 kJ)
Calories from fat	191.24 Kcal
		% Daily Value*
Total Fat	21.25g	33%
Cholesterol	124.28mg	41%
Sodium	343.24mg	14%
Potassium	204.35mg	4%
Total Carbs	39.59g	13%
Sugars	20.05g	80%
Dietary Fiber	0.36g	1%
Protein	6.46g	13%
Vitamin C	1.2mg	2%
Iron	0.9mg	5%
Calcium	140.3mg	14%

Amount Per 100 g
Calories	209.26 Kcal (876 kJ)
Calories from fat	108.75 Kcal
		% Daily Value*
Total Fat	12.08g	33%
Cholesterol	70.67mg	41%
Sodium	195.19mg	14%
Potassium	116.21mg	4%
Total Carbs	22.51g	13%
Sugars	11.4g	80%
Dietary Fiber	0.21g	1%
Protein	3.67g	13%
Vitamin C	0.7mg	2%
Iron	0.5mg	5%
Calcium	79.8mg	14%

* 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.

Tastes

salty
savory
bitter
sweet

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