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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pumpkin Chiffon Pie

Source: dLife

A super-fluffy with a graham cracker crust.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	144.1

Total Carbs	26.8 g

Dietary Fiber	0.3 g

Sugars	19.6 g

Total Fat	3.7 g

Saturated Fat	0.8 g

Unsaturated Fat	0.2 g

Potassium	46.8 mg

Protein	3.3 g

Sodium	190.5 mg

Dietary Exchanges 3.7 Fat, 0.0 Milk, 1.4 Other Carbs, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each ready-to-use reduced-fat graham pie crust 1.0
1 tbsp Gelatin, unsweetened, dry 3.0
3 each eggs 0.5
0 1/2 cup packed brown sugar 1.25
1 1/4 cup Pumpkin, cooked, drained, mashed 0.5
0 1/2 cup lowfat milk 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp ground cinnamon 0.25
0 1/4 tsp ground nutmeg 0.25
0 1/4 tsp ground ginger 0.5
0 1/2 cup sugar 0.5
0 1/2 pint whipped fat-free topping 1.0
1 cup Topping, caramel

Directions

Soak the gelatin in 1/4 cup cold water.
Beat the egg yolks slightly and combine in the top of a double boiler with the brown sugar, pumpkin, milk, salt, and spices.
Cook and stir these ingredients over boiling water until thick.
Stir in the soaked gelatin until dissolved.
Remove from the cook top and chill until mixture begins to set.
Whip the 3 egg whites until stiff, but not dry.
Gradually stir the 1/2 cup sugar into the egg white mixture, then fold in the pumpkin mixture.
Fill the pie shell. Chill several hours to set.
Serve garnished with whipped cream and drizzled caramel, if desired.