| * Exported from MasterCook *
Pumpkin Chiffon Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Marshmallow Fluff® Pies
Amount Measure Ingredient -- Preparation Method
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1 envelope of unflavored gelatin
1/2 cup of cold water
one 7 1/2-ounce jar of Marshmallow Fluff®
one 16-ounce can of pumpkin
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/4 teaspoon of grated nutmeg
1/2 teaspoon of salt
1/2 cup heavy or whipping cream, whipped
1 prebaked Graham Cracker Crust |
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In medium saucepan combine gelatin and cold water; let stand I minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved. Blend in Marshmallow Fluff®, pumpkin, spices and salt Chill until mixture mounds when dropped from a spoon. Fold in whipped cream. Turn into pie crust and chill until set, about 2 hours.
Makes 6 to 8 servings.
Source:
"Marshmallow Fluff®"
S(Internet address):
"http://www.marshmallowfluff.com"
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Per Serving (excluding unknown items): 377 Calories; 15g Fat (35.9% calories from fat); 3g Protein; 58g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 387mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.
NOTES : VARIATIONS: STRAWBERRY, RASPBERRY OR BANANA CHIFFON PIE:
In place of pumpkin and spices, substitute
2 cups mashed fruit
1 tablespoon lemon juice
and 1 teaspoon grated lemon peel.
Nutr. Assoc. : 0 0 5776 0 0 0 962 0 720 0 0
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