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Add a photoServings: 4
Ingredients
- 1 env. unflavored gelatin
- 3/4 c. light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 c. lowfat milk
- 1/4 c. water
- 3 Large eggs, separated
- 1 1/2 c. cooked pumpkin
- 1/4 c. granulated sugar
- Baked 9 inch pie shell
- Whipped cream
Directions
- Mix gelatin, brown sugar, salt, cinnamon, and nutmeg together in the top of a double boiler. Stir in lowfat milk and water. Beat in egg yolks with a fork or possibly a whisk, then the pumpkin; mix well. Cook over boiling water, stirring often - especially around sides of pan - till gelatin dissolves and mix is heated (10 min). Remove from heat; refrigeratetill mix mounds when dropped from a spoon. Beat egg whites till stiff but not dry; gradually beat in granulated sugar till very stiff. Mix in gelatin mix. Turn into a 9 inch baked pie shell. Refrigeratetill hard. Just before serving, garnish with whipped cream.
- Suggestion: This pie may be made a few days ahead of the day to be served and frzn (without the whipped cream garnish). To thaw, allow to stand at room temperature for 3 hrs.
- Favorite Thanksgiving dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 41 | 14% |
| Total Fat 4.57g | 6% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 375mg | 16% |
| Potassium 257mg | 7% |
| Total Carbs 58.53g | 16% |
| Dietary Fiber 0.5g | 2% |
| Sugars 56.0g | 37% |
| Protein 6.17g | 10% |
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