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Pumpkin Fluff Pie Recipe | |
Pies | |
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Ingredients:
6 oz canned pumpkin12 oz evaporated skim milk 2 egg yolks, beaten 1/2 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 8 packets Equal (to taste) 1 envelope unflavored gelatin 1/4 C cold water 3 egg whites, room temperature 1/4 tsp cream of tartar 1 tsp vanillaBaked 8"" pie shell
Directions:
Combine pumpkin, milk, and egg yolks in large sauce pan. Beat well. Stir in spices, cover, and cook over medium heat until thoroughly heated, stirring occasionally. Remove from heat, set aside, and stir in Equal. Combine gelatin and cold water in small sauce pan. Let stand 1 minute, then cook over low heat 5 minutes or until gelatin completely dissolves. Stir into pumpkin mixture. Cool. Combine egg whites and cream of tartar in medium bowl; beat until soft peaks form. Fold into pumpkin mixture. Spoon into pie shell. Chill. Per serving (1/8 pie): 163 calories; 8 g protein; 18 g carbohydrate; 7 g fat; exchanges: 1 starch/bread, 1/2 skim milk, 1 fat
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