Pumpkin Chiffon Cups

Makes 6
Prep 15 m
Chill 60 m
Cook 1 - 30 m
Cook 30 seconds



  1. 1 of 5 Place chocolate chips in small glass bowl. Microwave on HIGH 1 minute, stirring until melted. Brush 1-1/2 teaspoons melted chocolate onto edge of each fillo cup; let set.
  2. 2 of 5 In small cup, sprinkle gelatin over 3 tablespoons milk; let stand 5 minutes to soften. In medium-size bowl, combine powdered egg whites and warm water; stir to dissolve.
  3. 3 of 5 In large bowl, whisk pudding mix and remaining 1-1/2 cups milk for 2 minutes or until thickened. Microwave softened gelatin 30 seconds; stir until melted.
  4. 4 of 5 Whisk pumpkin puree, melted gelatin and pumpkin pie spice into pudding. With electric mixer, beat egg whites until foamy. Gradually beat in sugar until stiff peaks form.
  5. 5 of 5 Fold beaten egg whites into pumpkin pudding mixture until no white streaks remain. Cover; refrigerate 15 minutes. Spoon 2/3 cup pumpkin chiffon into each prepared fillo cup, mounding slightly. Refrigerate 1 hour until set. (Do not refrigerate overnight, since fillo cups will get soft.) Makes 6 servings.
Nutrition Information for Pumpkin Chiffon Cups
Servings Per Recipe: 6
Per Serving: 363 mg sodium, 2 g fiber, 7 g pro., 183 kcal cal., 5 g Fat, total, 29 g carb., 2 g sat. fat, 1 mg chol.
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Printed from FamilyCircle.com 07/17/2019