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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 8 |
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I developed this because we needed a delicious, low cholesterol pumpkin pie. My family now prefers this fluffy version to the custard type. Ingredients:
2 (6 ounce) prepared graham cracker crusts |
1 (12 ounce) can fat-free evaporated milk |
1 (15 ounce) can canned pumpkin (not pie filling) |
1 (1/4 ounce) envelope unflavored gelatin |
4 egg whites (use pasteurized raw or reconstituted powdered. do not use a prepared liquid egg white product) |
1/2 cup sugar |
1/2 cup powdered sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
1/2 teaspoon ginger |
1/2 teaspoon cinnamon |
2 teaspoons margarine (low cholesterol such as canoleo) |
2 teaspoons vanilla |
Directions:
1. Slowly drop gelatin into 1/4 cup cold water.
2. Set aside to soften.
3. In saucepan, stir together the regular sugar, cornstarch, salt, nutmeg, ginger and cinnamon.
4. Add the fat-free evaporated milk and pumpkin and stir together.
5. Cook over medium heat, stirring constantly, until simmering and somewhat thickened.
6. Remove from heat, stir in softened gelatin to melt.
7. Stir in 1 tsp vanilla and margarine.
8. Pour in large bowl to cool.
9. Beat the egg whites until soft peaks form.
10. Gradually add the powdered sugar and beat until stiff.
11. Beat in 1 tsp vanilla.
12. Fold egg whites into cooled pumpkin mixture.
13. Spoon into the pie shells.
14. Chill in fridge.
15. Cook time is chill time.
16. Garnish with Cool Whip and toasted chopped pecans.
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