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Toll House Pumpkin Chiffon Pie Recipe

Toll House Pumpkin Chiffon Pie Recipe

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Ingredients

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Nutrition

Calories

Total time

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Ingredients:

Serving

1 9-inch shell of plain pastry place in top of double boiler
1 cup steamed, strained fresh or canned pumpkin cook 10 min stirring occasionally. combine
3 egg yolks beaten
1/2 cup sugar
1 cup milk stir into pumpkin. add
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
1 tsp cinnamon
2 tbsp butter melted. cook until of custard consistency. remove from heat. add
1 tbsp gelatin softened in
1/4 cup cold water stir till dissolved and chill. when mix begins to congeal fold in
4 egg whites beaten stiff with
1/2 cup sugar gradually beaten in

Directions:

Turn in to baked pastry shell. Chill. At serving time, spread with whipped cream. Sprinkle with candied ginger. Or spread with cream cheese delicately flavored with Roquefort cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	60.23 Kcal (252 kJ)
Calories from fat	15.11 Kcal
		% Daily Value*
Total Fat	1.68g	3%
Cholesterol	61.38mg	20%
Sodium	172.61mg	7%
Potassium	25.41mg	1%
Total Carbs	7.98g	3%
Sugars	7.38g	30%
Dietary Fiber	0.19g	1%
Protein	3.76g	8%
Iron	0.4mg	2%
Calcium	13.8mg	1%

Amount Per 100 g
Calories	225.22 Kcal (943 kJ)
Calories from fat	56.51 Kcal
		% Daily Value*
Total Fat	6.28g	3%
Cholesterol	229.51mg	20%
Sodium	645.42mg	7%
Potassium	95mg	1%
Total Carbs	29.86g	3%
Sugars	27.59g	30%
Dietary Fiber	0.71g	1%
Protein	14.04g	8%
Vitamin C	0.1mg	0%
Iron	1.4mg	2%
Calcium	51.7mg	1%

* 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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