Layered Pumpkin Chiffon Pie
|Gingersnap crumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||4 Tablespoon, melted|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Milk||1⁄2 Cup (8 tbs)|
|Mashed pumpkin||1 Cup (16 tbs) (Canned / Cooked)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Sifted powdered sugar||1⁄4 Cup (4 tbs)|
Combine crumbs and melted butter; press into 9-inch buttered pie plate.
Bake in 375° oven for 8 minutes; cool.
In saucepan, combine gelatin, the 1/3 cup sugar, the salt, the 1/2 teaspoon cinnamon, the allspice, ginger, and nutmeg.
Stir in milk, egg yolks, and pumpkin.
Cook and stir over medium heat till mixture boils and gelatin dissolves.
Chill till partially set.
Beat egg whites to soft peaks.
Gradually add the remaining granulated sugar; beat to stiff peaks.
Fold into pumpkin mixture; pile half the mixture into cooled crust.
Combine whipping cream, the powdered sugar, vanilla, and remaining cinnamon; refrigerate half the mixture.
Whip remaining half and spread over pumpkin mixture.
Carefully top with remaining pumpkin; chill till firm.
To serve, whip reserved whipping cream mixture; pass with pie.
Serving size: Complete recipe
Calories 2263 Calories from Fat 1293
% Daily Value*
Total Fat 155 g239.1%
Saturated Fat 92.9 g464.3%
Trans Fat 0 g
Cholesterol 1027 mg342.3%
Sodium 1602.3 mg66.8%
Total Carbohydrates 162 g53.9%
Dietary Fiber 4.7 g18.8%
Sugars 121.7 g
Protein 38 g76.4%
Vitamin A 373.4% Vitamin C 34.9%
Calcium 55.2% Iron 78.4%
*Based on a 2000 Calorie diet