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Cookies, Candy & Desserts

Sugar-Free Pumpkin Chiffon Pie - 1997
​​​​​​​​​​​Recipe courtesy of Sherry Nohl

​​INGREDIENTS
  • 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.​

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  • Home
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  • Beverages
  • Non-Foods
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