pumpkin cream pie
From my Mamaw's recipe collection.
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yield
8 serving(s)
method
Refrigerate/Freeze
Ingredients For pumpkin cream pie
- FOR CRUST
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6ounces grapenuts cereal, crushed
-
1/4 cbutter, melted
-
1/8 tspcinnamon
- FOR FILLING
-
1envelope unflavored gelatin
-
1/2 cwater
-
1 ccanned pumpkin
-
1 1/3 ccottage cheese, lowfat
-
1 1/2 tsppumpkin pie spices
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1 tspvanilla extract
-
sweetener equivalent to 14 teaspoons sugar
-
2egg whites
-
1/4 tspcream of tartar
How To Make pumpkin cream pie
-
1Preheat oven to 375. In a 9 inch pie pan, combine all crust ingredients. Mix until crumbs are moistened. Press crumbs onto bottom and sides of pan, forming a crust. Bake 8-10 minutes, until browned. Cool completely.
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2Sprinkle gelatin over water in a small saucepan and let soften a few minutes. Heat over low heat, stirring frequently, until gelatin is completely dissolved.
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3In a blender container, combine gelatin mixture, pumpkin, cottage cheese, pumpkin pie spice, vanilla, and a portion of the sweetener equivalent to 12 teaspoons of sugar. Blend until smooth. Pour mixture into large bowl.
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4In another bowl, beat egg whites and cream of tartar on high speed of an electric mixer until stiff. Beat in remaining sweetener. Fold egg whites into pumpkin mixture gently, but thoroughly.
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5Spoon mixture into cooled crust. Sprinkle with additional cinnamon, if desired. Chill.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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