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Ingredients
US|METRIC
8 SERVINGS
- 2 cups gingersnap cookie crumbs (finely ground, from about 10 ounces of gingersnaps)
- 1/3 cup sugar
- 6 Tbsp. butter (melted)
- 1 envelope gelatin
- 1/2 cup brown sugar
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/2 cup milk
- 3 eggs (separated, or 3 egg yolks and enough egg white substitute for 3 egg whites)
- 2 Tbsp. rum (note original recipe called for 1/2 cup of rum, but I and several others think it's a bit much)
- 1/4 cup granulated sugar
- 1 3/4 cups pumpkin purée (one 15-ounce can of pumpkin purée)
- 1/2 cup heavy cream (softly whipped, for topping)
- gingersnaps (Extra crushed, for garnish)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol130mg43% |
Sodium570mg24% |
Potassium300mg9% |
Protein6g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber2g8% |
Sugars32g |
Vitamin A180% |
Vitamin C4% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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