Name: Pumpkin Chiffon Meringue Pie(Lo-Cal)
Yield: 4 servings
Ingredients: 1 c. pumpkin; 1 tsp. pumpkin pie spice; 2 Tbsp. sugar; 2 Tbsp. brown sugar; 2 Tbsp. sugar; 2 envelopes unflavored gelatin; 3/4 c. water; 2 egg whites; 1 (1.4 oz.) envelope Dream Whip or 2 c. Cool Whip; 1/2 c. skim milk; Meringue Shell Pastry

Servings: 4 persons

1 c. pumpkin
1 tsp. pumpkin pie spice
2 Tbsp. sugar
2 Tbsp. brown sugar
2 Tbsp. sugar
2 envelopes unflavored gelatin
3/4 c. water
2 egg whites
1 (1.4 oz.) envelope Dream Whip or 2 c. Cool Whip
1/2 c. skim milk
Meringue Shell Pastry

1
Combine the water and gelatin and let stand for 5 minutes. Stir 2 tablespoons sugar in.
2
Cook and stir until melted.
3
Cool 10 minutes.
4
Add this to a mixture of the pumpkin, brown sugar and spice.
5
Freeze 15 minutes or until slightly thick, stirring occasionally.
6
In a small bowl, beat egg whites until soft peaks. Add 2 tablespoons sugar and beat until stiff.
7
Fold in partially set pumpkin.
8
Mix up Dream Whip.
9
Reserve 1/2 cup for garnish. Fold rest into pumpkin.
10
Cover and chill, then spoon into cooled meringue shell.
11
Chill until set, then serve with garnish.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Chiffon Meringue Pie(Lo-Cal)

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