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Pumpkin Chiffon

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  Water 1⁄4 Cup (4 tbs)
  Unflavored gelatin 1 Teaspoon
  Canned pumpkin 2⁄3 Cup (10.67 tbs)
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Low calorie sweetener 1⁄4 Tablespoon (To Equal 2 Tablespoon Sugar)
  Pumpkin pie spice 1⁄2 Teaspoon
  Frozen non dairy whipped topping 1⁄2 Cup (8 tbs), thawed

In a small saucepan combine water and gelatin.
Let stand for 5 minutes.
Cook and stir over low heat till gelatin dissolves.
Transfer to a medium mixing bowl.
Stir in pumpkin, milk, sweetener, and pumpkin pie spice.
Chill till partially set (the consistency of unbeaten egg whites).
Fold in whipped topping.
Spoon into individual dessert dishes.
Chill for 1 to 3 hours or till firm.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 500 Calories from Fat 209

% Daily Value*

Total Fat 23 g35.8%

Saturated Fat 7.9 g39.5%

Trans Fat 0 g

Cholesterol 27.2 mg9.1%

Sodium 275.8 mg11.5%

Total Carbohydrates 66 g22.1%

Dietary Fiber 5.8 g23.1%

Sugars 41.3 g

Protein 15 g30.6%

Vitamin A 517.7% Vitamin C 12.4%

Calcium 42.5% Iron 15.7%

*Based on a 2000 Calorie diet

Pumpkin Chiffon Recipe