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Pumpkin Chiffon

southern.chef's picture
Ingredients
  Unflavored gelatin 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Sugar 6 Tablespoon, divided
  Cornstarch 3 Tablespoon
  Salt 1⁄8 Teaspoon
  Ground cinnamon 1 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Canned pumpkin 1 Cup (16 tbs)
  Evaporated skim milk 3⁄4 Cup (12 tbs)
  Reduced calorie margarine 2 Tablespoon
  Egg whites 5
  Frozen whipped topping 1⁄3 Cup (5.33 tbs), thawed
  Chopped pecans 8 Teaspoon, toasted
Directions

Soften gelatin in water, let stand 1 minute.
Combine 3 tablespoons sugar, cornstarch, salt, and spices in a medium saucepan, stir well.
Stir in pumpkin and milk.
Cook over medium heat, stirring constantly, until smooth and thickened.
Add gelatin mixture and margarine, stir until margarine melts.
Let cool, stirring occasionally.
Beat egg whites (at room temperature) at high speed of an electric mixer 1 minute.
Gradually add remaining 3 tablespoons sugar, one at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Fold into pumpkin mixture, spoon into serving dishes.
Cover and chill.
Garnish each serving with 2 teaspoons whipped topping and 1 teaspoon pecans.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Pie
Servings: 
8

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