Pumpkin Chiffon Pie
Prep: 20 min, Cook: 10 min, plus refrigeration time.
- 8 gingersnap cookies, crushed very finely
- nonstick cooking spray
- 1/2 cup sugar
- 1 cup evaporated skim milk
- 1 envelope unflavored gelatin
- 1-1/4 tsp. ground ginger
- 1 large egg yolk
- 2 cups canned pumpkin
- 3 large egg whites
- 1/4 tsp. cream of tartar
Place cookie crumbs in a 9 inch pie pan that has been coated with cooking spray. Move pan around until entire surface has been coated with cookie crumbs. Refrigerate. Combine half the sugar with 1/4 cup evaporated milk in a saucepan. Sprinkle with gelatin and ginger. Set aside 5 minutes. Cook mixture over medium low heat 5-6 minutes, stirring frequently until sugar is dissolved. Remove from heat.
Combine remaining milk with egg yolk in another mixing bowl. Whisk vigorously until mixed thoroughly. Whisk in hot gelatin mixture. Pour mixture back in same saucepan. Cook over low heat, stirring constantly, about 3 minutes or until mixture begins to thicken. Do not boil. Stir in pumpkin and mix thoroughly. Cover and transfer to refrigerator. Chill 30 minutes, stirring occasionally, until mixture thickens.
Combine egg whites and cream of tartar in a large clean bowl. Using clean beaters, beat at medium speed until mixture is foamy. Add remaining sugar. Increase speed to high and beat until egg whites hold soft peaks. Fold egg whites into pumpkin mixture. Transfer to ginger crust and refrigerate at least 6 hours before serving.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Per serving: calories 145, fat 1.9g, 11% calories from fat, cholesterol 41mg, protein 6.1g, carbohydrates 26.9g, fiber 2.0g, sugar 20.9g, sodium 134mg, diet points 3.2.
Dietary Exchanges: Milk: 0.3, Vegetable: 0.0, Fruit: 0.0, Bread: 0.3, Lean meat: 0.0, Fat: 0.2, Sugar: 1.1, Very lean meat protein: 0.4
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