Pumpkin Pie Chiffon
- Number of Servings: 8
Ingredients
1 piecrust (homemade or store-bought), baked and cooled¾ cup packed light brown sugar1 envelope unflavored gelatin (Knox – found near the boxed jello mixes in the grocery store)½ tsp salt1 Tbsp pumpkin pie spice3 egg yolks¾ cup fat free evaporated milk1 ¼ cups canned pumpkin (1 can)3 egg whites1/3 cup sugar
Combine brown sugar, salt, gelatin, and pumpkin pie spice in a saucepan. Combine egg yolks and milk, and stir into sugar mixture. Cook and stir until mixture comes to a boil. Remove from heat, and stir in pumpkin. Chill until mixture rounds slightly when spooned into a pan of water (about 30 min – 1 hour in the refrigerator).
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.
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.
Nutritional Info Amount Per Serving
- Calories: 272.7
- Total Fat: 7.9 g
- Cholesterol: 77.8 mg
- Sodium: 337.1 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 1.2 g
- Protein: 5.8 g
Member Reviews