Pumpkin Chiffon Pie
From Favorite recipes of Alexandria Ward, 1952
Pie may be garnished with whipped cream just before serving.
Presented as published in 1952. 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
963Calories
7 gProtein
233 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories963 kcal
Protein7.4 g
Carbohydrates233 g
Fiber9.2 g
Sugars218 g
Total Fat5.8 g
Saturated Fat3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium1256 mg
Potassium832 mg
Calcium236 mg
Iron4.4 mg
Magnesium90 mg
Phosphorus234 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C13 mg
Vitamin A2422 mcg
Vitamin E3.3 mg
Vitamin K49 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate38 mcg
Choline52 mg
Caffeine0 mg
Water443 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 19. The excerpt below is the record exactly as published.
PUMPKIN CHIFFON PIE i envelope Knox Sparkling Gelatin » 1/2 teaspoon nutmeg 1/4 cup cold water ed 1/2 teaspoon cinnamon 1 1/4 cups canned pumpkin 1/2 teaspoon salt 1/2 cup milk > 1 cup sugar 1/2 teaspoon ginger 4 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.