Pumpkin Chiffon Pie

Makes 8
Prep 15 m
Cook 10 - 13 m
Chill overnight

Ingredients

Directions

  1. 1 of 5 Sprinkle gelatin over cold water in small bowl. Let stand until softened, about 10 minutes.
  2. 2 of 5 Stir pumpkin, 1-1/2 cups sugar, milk, yolks, salt, nutmeg, cinnamon and ginger in saucepan. Cook over medium-low heat, stirring constantly, until mixture registers 160 degrees F on instant-read thermometer, 10 to 13 minutes. Add gelatin mixture.
  3. 3 of 5 Pour into bowl; refrigerate for 90 minutes, until thickened.
  4. 4 of 5 Beat egg substitute in bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold into pumpkin mixture. Divide mixture into prepared pie shells. Refrigerate overnight.
  5. 5 of 5 Garnish with whipped cream. Makes two 8-inch pies, 8 servings each.
Nutrition Information for Pumpkin Chiffon Pie
Servings Per Recipe: 8
Per Serving: 36 mg chol., 1 g sat. fat, 1 g fiber, 370 mg sodium, 233 kcal cal., 5 g pro., 34 g carb., 10 g Fat, total