Pumpkin Chiffon ParfaitsSubmitted by: FLORIDAGHOST
IntroductionThis is a favorite in the fall. Pumpkin Chiffon Pie without the crust. Add a little more Cool Whip and make parfaits. They are beautiful and taste great! This is a favorite in the fall. Pumpkin Chiffon Pie without the crust. Add a little more Cool Whip and make parfaits. They are beautiful and taste great!
1 envelope unflavored Knox gelatin
1/2 cup Splenda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup 1% milk
2 XLarge eggs
1 cup canned pumpkin
1/4 cup Splenda
1/2 cup Cool Whip
4 Parfait Glasses
1. Combine gelatin, 1/2 cup Splenda, salt, cinnamon, allspice, ginger, and nutmeg in a saucepan. Stir in milk, slightly beaten egg yolks, and pumpkin.
2. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat, cover and chill till partially set.
3. Beat egg whites till soft peaks form. Gradually add 1/4 cup Splenda and beat to stiff peaks. Fold into pumpkin mixture with whipped cream.
4. Drop spoonfuls of pumpkin mixture into glasses, then drop a spoonful of Cool Whip, repeat - make the layers uneven for a pretty look. End with Pumplin at the top. Place in refrigerator and chill till firm. (I put the glasses on a small tray in the refrigerator to avoid tipovers. I also cover the glasses with a bit of foil to keep the parfaits fresh.)
Keep refrigerated until used. Add a dollup of Cool Whip to the top, serve, and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user GHOSTSISTER.