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Pumpkin Chiffon Pie
Source: dLife

A super-fluffy with a graham cracker crust.

Rating:
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1/2 Fat , 1 1/2 Other Carbs
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 each  ready-to-use reduced-fat graham pie crust
1 tbsp  Gelatin, unsweetened, dry
3 each  eggs
0 1/2 cup  packed brown sugar
1 1/4 cup  Pumpkin, cooked, drained, mashed
0 1/2 cup  lowfat milk
0 1/2 tsp  salt
0 1/4 tsp  ground cinnamon
0 1/4 tsp  ground nutmeg
0 1/4 tsp  ground ginger
0 1/2 cup  sugar
0 1/2 pint  whipped fat-free topping
1 cup  Topping, caramel
Directions
  1. Soak the gelatin in 1/4 cup cold water.
  2. Beat the egg yolks slightly and combine in the top of a double boiler with the brown sugar, pumpkin, milk, salt, and spices.
  3. Cook and stir these ingredients over boiling water until thick.
  4. Stir in the soaked gelatin until dissolved.
  5. Remove from the cook top and chill until mixture begins to set.
  6. Whip the 3 egg whites until stiff, but not dry.
  7. Gradually stir the 1/2 cup sugar into the egg white mixture, then fold in the pumpkin mixture.
  8. Fill the pie shell. Chill several hours to set.
  9. Serve garnished with whipped cream and drizzled caramel, if desired.

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