Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Ingredients: 3 egg yolks; 5 Cc. sugar; li c. pumpkin - #2 can; 1 tbs. gelatin; tsp. salt; 5 tsp. cinnamon; 5 tsp. nutmeg; 3 tsp. ginger; 3 stiffly beaten egg whites; 9 in. baked pie shell

From Our favorite recipes (Stake Relief Society, 1954), 1954

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

4351Calories

27 gProtein

1035 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories4351 kcal

Protein27 g

Carbohydrates1035 g

Fiber3 g

Sugars1027 g

Total Fat30 g

Saturated Fat7.6 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium2665 mg

Potassium503 mg

Calcium334 mg

Iron0.9 mg

Magnesium63 mg

Phosphorus282 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D2.3 mcg

Vitamin C0.8 mg

Vitamin A79 mcg

Vitamin E3 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.6 mg

Folate11 mcg

Choline47 mg

Caffeine0 mg

Water327 g

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 25. The excerpt below is the record exactly as published.

PUMPKIN CHIFFON PIE 3 egg yolks 5 tsp. cinnamon 5 Cc. sugar 5 tsp. nutmeg li c. pumpkin - #2 can 1 tbs. gelatin > ¢. milk i c. cold water tsp. salt 5c. sugar 3 tsp. ginger 3 stiffly beaten egg whites 9 in. baked pie shell

Cook this with the app: pantry check, scaling, and the assistant.