Chiffon Pumpkin Pie with Pecan Brittle

Chiffon Pumpkin Pie with Pecan Brittle
12 Ingredients
  • One 9-inch prepared graham cracker pie crust
  • 1 packet unflavored gelatin
  • One 15-ounce can pure pumpkin puree
  • ¾ cup whole milk
  • ½ cup sugar
  • 2 large egg yolks
  • 1 teaspoon pumpkin pie spice
  • Pinch fine salt
  • 1 ¼ cups cold heavy cream
  • 2 cups sugar
  • 1 cup toasted pecan halves, broken into peanut-size pieces
  • 1 teaspoon kosher salt
Nutrition
646
32% daily value
8 servings
                                       
                                           
     

Fat

47% 30

Saturated

59% 12

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

29% 87

Carbs (net)

- 83

Fiber

14% 4

Sugars

- 71

Sugars, added

- 62

Protein

23% 12

Cholesterol

33% 99

Sodium

17% 419

Calcium

10% 97

Magnesium

13% 54

Potassium

7% 330

Iron

13% 2

Zinc

11% 1

Phosphorus

25% 174

Vitamin A

66% 593

Vitamin C

3% 3

Thiamin (B1)

17% 0

Riboflavin (B2)

17% 0

Niacin (B3)

20% 3

Vitamin B6

11% 0

Folate equivalent (total)

21% 82

Folate (food)

- 64

Folic acid

- 11

Vitamin B12

11% 0

Vitamin D

5% 1

Vitamin E

20% 3

Vitamin K

12% 15
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