Pumpkin Chiffon Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 226.0
- Total Fat: 14.0 g
- Cholesterol: 84.8 mg
- Sodium: 202.0 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 1.0 g
- Protein: 5.0 g
View full nutritional breakdown of Pumpkin Chiffon Pie calories by ingredient
Number of Servings: 8
Ingredients
-
1 (9oz) reduced fat keebler graham cracker crust
1/2 cup splenda
2 envelopes unflavored gelatin
1/2 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp nutmeg
3/4 cup skim milk
2 egg yolks
1 cup canned pumpkin
1 cup light whipping cream
2 Tbsp splenda
Directions
For filling: In a heavy medium saucepan, stir together the 1/2 cup splenda, gelatin, cinnamon, allspice, salt, ginger, and nutmeg; stir in milk. Cook and stir over medium heat until gelatin dissolves.
In a medium mixing bowl, slightly beat egg yolks with a rotary beater or fork. Gradually stir about half of the hot milk mixture into yolks. Pour yolk mixture into hot filling in pan. Stir in pumpkin. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Transfer to a large mixing bowl. Cover and chill until the pumpkin mixture mounds when spooned, stirring occasionally (1 to 1-1/2 hours).
In a chilled medium mixing bowl, combine the whipping cream and the remaining 2 tablespoons splenda. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into pumpkin mixture. Cover and chill again until mixture mounds when spooned (about 30 minutes).
Transfer the filling to crust. Cover and chill about 4 hours or until set.
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.
In a medium mixing bowl, slightly beat egg yolks with a rotary beater or fork. Gradually stir about half of the hot milk mixture into yolks. Pour yolk mixture into hot filling in pan. Stir in pumpkin. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Transfer to a large mixing bowl. Cover and chill until the pumpkin mixture mounds when spooned, stirring occasionally (1 to 1-1/2 hours).
In a chilled medium mixing bowl, combine the whipping cream and the remaining 2 tablespoons splenda. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into pumpkin mixture. Cover and chill again until mixture mounds when spooned (about 30 minutes).
Transfer the filling to crust. Cover and chill about 4 hours or until set.
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.