Pumpkin Chiffon Pie
Happy Healthy Holidays!
Pumpkin Chiffon Pie is low in sugar and low in fat. This light and airy pumpkin pie whips up into a delectable, melt in your mouth pumpkin dessert pie.
Pie crust for one pie
3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener, divided
1 envelope unflavored gelatin
1 teaspoon cornstarch
1/2 cup fat free milk
2 egg yolks
2 cups canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/8 teaspoon salt
1 cup light whipped topping
Light whipped topping, as garnish
Make pie crust, substituting 1 teaspoon Equal for Recipes for the sugar. Roll pastry on floured surface to circle 1-1/2 inches larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute. Pierce bottom of pastry with tines of a fork. Bake at 425 degrees until browned, about 15 mounties. Cool on wire rack.
Whisk remaining 2-1/2 teaspoons Equal for Recipes, gelatin, cornstarch, and milk over medium heat in medium saucepan until mixture boils and thickens, 2 to 3 minutes. Stir about 1/2 of the milk mixture into the egg yolks; whisk egg mixture into saucepan.
Whisk over low heat until thickened, 1 to 2 minutes. Remove from heat and stir in pumpkin, pumpkin pie spice, vanilla, and salt. Cool to room temperature; refrigerate until mixture mounds when dropped from a spoon, about 20 minutes.
Whisk mixture gently until smooth; fold in 1 cup whipped topping and spoon into pie crust, smoothing top. Refrigerate until set, 3 to 4 hours. Garnish slices with dollops of whipped topping.
Yield: 8 servings
Calories: 196; Fat: 8.3g; Cholesterol: 53.5mg; Sodium: 191mg; Protein: 5.5g; Carbohydrate: 24.1g
Diabetic Exchanges: 2 Bread, 1-1/2 Fat
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The Native Americans wore deerskin and fur, not blankets. Moreover, mashed potatoes, pumpkin pies, popcorn, milk, corn on the cob, and cranberries were not foods present on the first Thanksgiving's feast table with the Indians.