PUMPKIN CHIFFON PIE
Serves: 8
INGREDIENTS
- Basic Pie Crust (All-purpose flour). Recipe followS
- 3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener,
divided
- 1 envelope unflavored gelatin
- 1 teaspoon cornstarch
- 1/2 cup fat-free milk
- 2 egg yolks
- 2 cups canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 cup light whipped topping
- Light whipped topping, as garnish
DIRECTIONS
Make Basic Pie Crust, substituting 1 teaspoon Equal for Recipes for
the sugar. Roll pastry on floured surface to circle 1-1/2 inches
larger than inverted 9-inch pie pan. Ease pastry into pan; trim and
flute. Pierce bottom of pastry with tines of a fork. Bake at 425
degrees until browned, about 15 mounties. Cool on wire rack.
Whisk remaining 2-1/2 teaspoons Equal for Recipes, gelatin,
cornstarch, and milk over medium heat in medium saucepan until
mixture boils and thickens, 2 to 3 minutes. Stir about 1/2 of the
milk mixture into the egg yolks; whisk egg mixture into saucepan.
Whisk over low heat until thickened, 1 to 2 minutes. Remove from
heat and stir in pumpkin, pumpkin pie spice, vanilla, and salt. Cool
to room temperature; refrigerate until mixture mounds when dropped
from a spoon, about 20 minutes. Whisk mixture gently until smooth;
fold in 1 cup whipped topping and spoon into pie crust, smoothing
top. Refrigerate until set, 3 to 4 hours. Garnish slices with
dollops of whipped topping.
Nutritional Information Per Serving:
Calories: 196, Fat: 8.3 g, Cholesterol: 53.5 mg,
Sodium: 191 mg, Protein: 5.5 g, Carbohydrate: 24.1 g
Diabetic Exchanges: 2 Bread, 1-1/2 Fat
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BASIC PIE CRUST (ALL-PURPOSE FLOUR)
Makes: 8 Servings (one 8 or 9inch pie crust)
INGREDIENTS
- 1-1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 4-5 tablespoons cold margarine or vegetable shortening
- 3-5 tablespoons ice water
DIRECTIONS
Combine flour, sugar, and salt in a medium bowl. With pastry blender
or 2 knives, cut in margarine until mixture resembles coarse crumbs.
Sprinkle with water, 1 tablespoon at a time, mixing lightly with a
fork after each addition until pastry just holds together. Roll
dough on lightly floured surface into circle 2 inches larger in
diameter than pie pan. Wrap pastry around rolling pin and unroll
into 8 or 9 inch pie or tart pan, easing it into bottom and side of
pan. Trim edges, fold under, and flute. Bake as pie recipe directs.