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PUMPKIN CHIFFON PIE (Diabetic) Crust: 1 c. all-purpose flour 3 Tbsp. cold water 4 Tbsp. margarine Combine flour and margarine in food processor or mixer or by hand. Process with on-off motion or blend until mixture forms coarse crumbs. Add water and blend until mixture forms a ball. Roll out on floured surface to 12 inch diameter circle, 1/8 inch thick. Line greased and floured 9-inch pie pan with pastry. Trim edges. Bake in preheated 350 degrees oven for 25 to 30 minutes or until lightly browned. Cool. Filling: 1 envelope unflavored gelatin 1 c. skim milk 2 eggs, separated 1 tsp. cornstarch 1 Tbsp. diet margarine 1 tsp. vanilla extract 2 c. canned unseasoned pumpkin puree 12 packets Equal 1 tsp. pumpkin pie spice 1 packet lo-cal whipped topping mix Combine gelatin and 1/4 cup milk. Let soften 5 minutes. In a small saucepan, blend egg yolks, 1/4 cup milk and corn- starch. Cook over low heat until thickened. Stir in gelatin mixture. Add margarine, stir to blend. Remove from heat. Stir in vanilla extract, pumpkin puree, Equal and pumpkin pie spice. Cool. Beat whites until stiff. Set aside. Prepare whipped topping according to package directions, substituting 1/2 cup milk for water. Fold egg whites and half of whipped topping into pumpkin mixture. Pour into crust and spread evenly. Garnish with remaining whipped topping. Makes one 9-inch pie. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |