Pumpkin Chiffon Pie, Lynne's Homemade

Name: Pumpkin Chiffon Pie, Lynne''s Homemade Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 3/4 cup Brown Sugar; 1/2 tsp salt; 1/2 tsp nutmeg; 3 egg yolks slightly beaten; 1 1/4 cups canned pumpkin (can use fresh for an even better pie!); 1/3 cup granulated sugar; 1 envelop Knox unflavored gelatin; 1 tsp cinnamon; 1/4 tsp ginger; 3/4 cup skimmed milk; 3 egg whites room temperature; 1 baked pie crust shell 9 inch

Minutes to Prepare: 30
Minutes to Cook: 10

Number of Servings: 8

Ingredients

3/4 cup Brown Sugar1/2 tsp salt1/2 tsp nutmeg3 egg yolks, slightly beaten1 1/4 cups canned pumpkin (can use fresh for an even better pie!)1/3 cup granulated sugar1 envelop Knox unflavored gelatin1 tsp cinnamon1/4 tsp ginger3/4 cup skimmed milk3 egg whites, room temperature1 baked pie crust shell, 9 inch

Directions

in a saucepan, combine brown sugar, gelatin, salt and spices. Combine egg yolks and milk; pour into sugar mixture. Cook and stir until mixture comes to a boil, Remove from heat; stir in pumpkin. Place in refrigerator to cool until it mounds slightly. Then, beat egg whites to soft peaks, gradually add granulated sugar, beating to stiff peaks. Fold pumpkin mixture thoroughly into egg whites. Turn into crust. Top with whipped cream.

Serving Size:�makes 8 servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 265.5
Total Fat: 8.1 g
Cholesterol: 69.5 mg
Sodium: 487.0 mg
Total Carbs: 52.1 g
Dietary Fiber: 1.7 g
Protein: 5.0 g

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