Pumpkin Pie ChiffonSubmitted by: KLWOZNIAK
IntroductionAdapted from Mom's recipe Adapted from Mom's recipe
1 piecrust (homemade or store-bought), baked and cooled
¾ cup packed light brown sugar
1 envelope unflavored gelatin (Knox – found near the boxed jello mixes in the grocery store)
½ tsp salt
1 Tbsp pumpkin pie spice
3 egg yolks
¾ cup fat free evaporated milk
1 ¼ cups canned pumpkin (1 can)
3 egg whites
1/3 cup sugar
In a separate bowl, beat egg whites and sugar with an electric mixer until stiff. Fold into pumpkin mixture, blending thoroughly (but don’t mix it so much that it deflates!). Pour mixture into a prepared (already baked) pie crust. Chill until firm. Top with whipped cream, if desired.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KLWOZNIAK.