Pumpkin Chiffon Pie

Pumpkin Chiffon Pie
Servings: 8 Prep 15 mins Chill overnight Cook 10 mins to 13 mins

Ingredients

  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 cups canned solid-pack pumpkin puree
  • 1 3/4 cups packed dark-brown sugar
  • 1 cup evaporated milk
  • 2 egg yolks
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 cup pasteurized liquid egg replacement*
  • 2 frozen regular 9-inch pie shells, baked
  • Whipped cream, for garnish

Make It

1. Sprinkle gelatin over cold water in small bowl. Let stand until softened, about 10 minutes.

2. 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. Pour into bowl; refrigerate for 90 minutes, until thickened.

4. 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. Garnish with whipped cream. Makes two 8-inch pies, 8 servings each.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 233, Fat, total (g): 10, chol. (mg): 36, sat. fat (g): 1, carb. (g): 34, fiber (g): 1, pro. (g): 5, sodium (mg): 370, Percent Daily Values are based on a 2,000 calorie diet.