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Add a photoThis was my late aunt's recipe. It is a wonderfully light alternative at the end of a large meal compared to the usual pumpkin pie. All who've had it, love it. It takes very little time and is almost foolproof.
Ингредиенты
- 3/4 C brown sugar
- 1 envelope unflavored gelatin
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp powdered ginger
- 3 slightly beaten egg yolks
- 3/4 C milk
- 1-1/4 C canned pumpkin
- 3 egg whites
- 1/3 C sugar
Инструкции
- Bake pie crust shell and let cool while completing the recipe.
- Combine brown sugar, gelatin, salt, and spices.
- Combine egg yolks with milk and stir into brown sugar mixture.
- Cook and stir until it comes to a boil.
- Remove from heat and stir in pumpkin.
- Chill until mixture mounds slightly when spooned. Donât let it get too stiff.
- Beat egg whites to soft peaks.
- Gradually add granulated sugar and beat until stiff.
- Take a small amount of stiff egg whites and stir into pumpkin mixture to loosen it.
- Fold pumpkin mixture into whites as in a soufflé.
- Turn into baked crust and chill until firm.
- Serve with Cool Whip or whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 6 servings | |
| Calories 179 | |
| Calories from Fat 12 | 7% |
| Total Fat 1.39g | 2% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 218mg | 9% |
| Potassium 141mg | 4% |
| Total Carbs 41.8g | 11% |
| Dietary Fiber 0.3g | 1% |
| Sugars 40.43g | 27% |
| Protein 1.28g | 2% |
Комментарии
08 января 2009This sounds really good, Margaret. We'll give it a try while the winter weather holds!
