Holiday pumpkin chiffon pie

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Granulated gelatin;
½ cup Cold water;
3 Eggs; separated
½ cup Whole milk;
1¼ cup Canned pumpkin; solid-pack
½ teaspoon Salt;
¼ teaspoon Nutmeg; ground
¾ teaspoon Cinnamon; ground
½ teaspoon Ginger; ground
½ teaspoon Allspice; ground
Sugar substitute equivalent 1/2 cup sugar
2 tablespoons Sugar;
2 teaspoons Brandy;
1 Graham cracker pie shell;

Directions

Dissolve gelatin in cold water; set aside. Beat egg yolks lightly and stir in milk, pumpkin, salt, and spices; blend well. Cook in top of a double boiler, stirring constantly until thick and smooth, about 8 minutes. Remove from heat, add gelatin and sweetener, and stir until completely dissolved. Cool, then chill in refrigerator until mixture thickens to consistency of unbeaten egg white. Remove from refrigerator. Beat egg whites until soft peaks form. Add sugar and brandy gradually to egg whites, beating constantly until stiff, glossy, and shiny. Fold carefully into but thoroughly into pumpkin mixture. Turn carefully into the prepared pie shell; scatter reserve 2 tablespoons graham cracker crumbs on top as garnish. Chill about 8 hours. Slice into 8 equal portions. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE; LOW-SODIUM DIETS: Omit salt. Use unsalted margarine in crust recipe. When available, use unsalted pumpkin for filling Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 11-26-94

Related recipes