Holiday Pumpkin Chiffon Pie(Diabetic Recipe) – a delicious recipe with graham cracker pie shell, granulated gelatin, cold water, eggs, milk, solid-pack pumpkin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve gelatin in cold water; set aside.
2
Beat egg yolks lightly; stir in milk, pumpkin, salt and spices.
3
Blend well. Cook in the top of a double boiler, stirring constantly until thick and smooth, about 8 minutes.
4
Remove from heat; add gelatin and sweetener.
5
Stir until dissolved.
6
Cook; then chill in refrigerator until mixture thickens to a consistency of unbeaten egg white.
7
Remove from refrigerator.
8
Beat egg whites until soft peaks form.
9
Add sugar gradually to egg whites, beating constantly until stiff and shiny.
10
Fold carefully but thoroughly into pumpkin mixture.
11
Turn into pie shell.
12
Scatter graham cracker crumbs over top.
13
Chill 8 hours.
14
Contains 153 calories.
15
Exchanges:
16
1 bread, 1 fruit and 1 fat.
198
kcal
Calories
11
g
Fat
11
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 graham cracker pie shell, 1 Tbsp. granulated gelatin, 1/2 c. cold water, 3 eggs, separated, and more.
Yes, Holiday Pumpkin Chiffon Pie(Diabetic Recipe) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
