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Pumpkin Sherry Pie

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Ingredients
  Gelatin 1 Tablespoon
  Eggs 3
  Pumpkin 1 Cup (16 tbs)
  Sherry 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Ginger 1⁄4 Teaspoon
  Baked pastry shell 1
  Whipped cream 4 Tablespoon
Directions

Soften gelatin in 1/4 cup cold water.
Beat egg yolks slightly in double boiler; stir in pumpkin, sherry, 1/4 cup sugar, salt, cinnamon, nutmeg and ginger.
Cook over boiling water, stirring constantly, for 5 minutes.
Remove from heat; add gelatin.
Stir until dissolved; chill until mixture begins 10 thicken.
Fold in stiffly beaten egg whites with remaining sugar.
Pour into pie shell; chill for several lours.
Top with whipped cream before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2493 Calories from Fat 325

% Daily Value*

Total Fat 114 g174.9%

Saturated Fat 18.8 g93.8%

Trans Fat 0 g

Cholesterol 720.1 mg240%

Sodium 1120.4 mg46.7%

Total Carbohydrates 326 g108.8%

Dietary Fiber 2.2 g8.8%

Sugars 206.4 g

Protein 49 g98.5%

Vitamin A 186.1% Vitamin C 17.7%

Calcium 17.6% Iron 22.9%

*Based on a 2000 Calorie diet

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Pumpkin Sherry Pie Recipe