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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 54.0
  • Total Fat: 3.9 g
  • Cholesterol: 55.7 mg
  • Sodium: 175.8 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 3.5 g

View full nutritional breakdown of Pumpkin Ciffon Pie (Without the crust) calories by ingredient
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Pumpkin Ciffon Pie (Without the crust)

Submitted by: FLORIDAGHOST

Introduction

I love a light chiffon pie, but I don't want the crust, regardless of how flaky it is. Why add the calories and carbs to something that could be good for you? So this lends itself well to dessert glasses and is everything I wanted it to be. I love a light chiffon pie, but I don't want the crust, regardless of how flaky it is. Why add the calories and carbs to something that could be good for you? So this lends itself well to dessert glasses and is everything I wanted it to be.
Number of Servings: 8

Ingredients

    1 envelope unflavored gelatin
    1/2 cup Splenda
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    1/8 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    ------------
    3/4 cup 1% milk'
    2 slightly beaten egg yolks (save the whites)
    1 cup canned pumpkin
    2 egg whites
    1/4 cup Splenda
    1/2 cup whipped cream, whipped (I use light)

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Directions

Prep time is only the amount of time used to get it all together. It does not include the chilling.

Combine the first 7 ingredients in a saucepan. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat till mixture boils and gelatin dissolves. (Stirring helps dissolve the gelatin much better.) Remove from heat and chill till partially set.

Beat the egg whites till soft peaks form. Gradually add Splenda and beat to stiff peaks. Fold into pumpkin mixture with whipped cream. Pile into dessert cups. Chill till firm. Serve cold. A bubble of pressurized whipping cream on top adds "eye candy" and is not included in the nutritional info.

Happy Holidays!

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user FLORIDAGHOST.






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