pumpkin chiffon pie

Name: Pumpkin Chiffon Pie
Prep time: 20 min
Cook time: 15 min
Yield: 8
Ingredients: 1 - envelope unflavored gelatin; 1/2 cup(s) splenda or sugar substitute; 1/2 teaspoon(s) salt; 1 teaspoon(s) pumpkin pie spice; 1/2 teaspoon(s) orange rind; 1 cup(s) evaporated milk; 1 pound(s) canned pumpkin; 2 - egg whites; 1/2 cup(s) sugar; - 9 inch pie shell, baked

(1 RATING)

32 Pinches 1 Photo

Nancy Harrold

Broken Bow, NE

Updated on Nov 8, 2012

A good pie for fall & not many calories

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prep time 20 Min

cook time 15 Min

method ---

yield 8 serving(s)

Ingredients

1 - envelope unflavored gelatin
1/2 cup splenda or sugar substitute
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon orange rind
1 cup evaporated milk
1 pound canned pumpkin
2 - egg whites
1/2 cup sugar
- 9 inch pie shell, baked

How To Make pumpkin chiffon pie

Step 1

Combine first seven ingredients.Whisk ingredients. Cook in microwave, 2 minutes at a time, stirring after each. Cook till thick about 8-10 min. depending on power of microwave. Chill till almost set, stir in pumpkin. Cool. While cooling, beat egg whites with 1/2 cup sugar until stiff & glossy. Fold into pumpkin mixture. Pour into pie crust. Chill 2-3 hrs.
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