Pumpkin Chiffon Pie

This recipe lets you have your Thanksgiving pumpkin pie without having to eat all those calories, too. (The truth is you still get plenty of calories, but it just doesn’t seem like it.)

Ginger Cooky Crust (recipe follows)

1 envelope unflavored gelatin 1/2 cup brown sugar, firmly packed 1/4 teaspoon salt

1/2 teaspoons pumpkin pie spice, or

1 teaspoon Chinese “five spice”

3 eggs, separated 1/2 cup milk 1 cup water

1/2 cups canned pumpkin 1/2 cup granulated sugar

Sweetened whipped cream (optional)

Prepare the crumb crust and refrigerate. Combine the gelatin, brown sugar, salt, and spice mixture in a saucepan. Beat egg yolks slightly and stir in milk, water, and pumpkin; add to sugar mixture. Cook over medium heat, stirring constantly, to just below simmering point.

Set pan in ice water (or refrigerate); stir occasionally until mixture is cold and slightly thickened.

In a bowl, beat egg whites until thick; add granulated sugar, about 1 tablespoon at a time, and beat well after each addition. Beat until whites hold firm peaks. Fold gelatin mixture into the beaten egg whites.

Pour into crumb-lined pan and chill at least 4 hours, or overnight. Serve with

whipped cream on each piece, if you wish. Makes a 9-inch pie.

Ginger Cooky Crust. Combine 1 cups fine gingersnap cooky crumbs with 3 tablespoons sifted powdered sugar. Stir in 3 tablespoons melted butter. Press lightly into the bottom and sides of a 9-inch’ pie pan.

 

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