Chiffon Pumpkin Pie(Diabetic)

1. 1

   Mix gelatine, Sweet 'N Low, salt and spices in top of double boiler or nonstick pan.

2. 2

   Beat 3 egg yolks and milk together.

3. 3

   Add to the pumpkin and gelatine mixture.

4. 4

   Cook over boiling water or nonstick pan, 10 minutes.

5. 5

   Cool and chill until mixture mounds slightly when dropped from a spoon.

6. 6

   Beat egg whites until stiff. Add 1/2 cup sugar gradually, then fold into the cold pumpkin mixture.

7. 7

   I did not use Sweet 'N Low in the egg whites.

8. 8

   Pour into cool pie shell, graham cracker is good.

9. 9

   Refrigerate and serve with lite Cool Whip.

* Per serving · 4 servings · Values may vary.

No additional tips available.