Cookies, Candy & Desserts |
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Sugar-Free Pumpkin Chiffon Pie - 1997
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
Combine gelatin, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in the milk, egg yolks and pumpkin. Place over medium heat until mixture bubbles. Remove from heat and chill until partially set. Stir in 12 packages Equal. Beat the egg whites until soft peaks form. Add 6 packages Equal and beat until stiff. Fold into pumpkin mixture with whipped cream. Pour into pie crust and chill for one hour. Decorate top with whipped cream rosettes.
- 1 envelope unflavored gelatin
- 12 packages Equal® sweetener
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ginger
- ½ teaspoon nutmeg
- ¾ cup milk
- 2 egg yolks -- beaten
- 1 cup pumpkin puree
- 2 egg whites
- 6 packages Equal® sweetener
- ½ cup whipping cream -- whipped
- 1 pie crust -- baked
- whipped cream sweetened with Equal
PREPARATION
Combine gelatin, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in the milk, egg yolks and pumpkin. Place over medium heat until mixture bubbles. Remove from heat and chill until partially set. Stir in 12 packages Equal. Beat the egg whites until soft peaks form. Add 6 packages Equal and beat until stiff. Fold into pumpkin mixture with whipped cream. Pour into pie crust and chill for one hour. Decorate top with whipped cream rosettes.