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No-Bake Pumpkin Chiffon Pie
Makes: Makes one (9-inch) pie / 8 servings
Preparation Time: 30 minutes
Chill Time: 3 hours and 40 minutes
1 envelope unflavored gelatin
1/2 cup cold water
1 (15-ounce) can pumpkin
1 cup whipping cream, divided
1/2 cup SPLENDAŽ No Calorie Sweetener, Granular
1/4 cup brown sugar
1 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 (6 -ounce) reduced fat graham cracker crust
SPRINKLE gelatin over water in a medium saucepan. Let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Stir in pumpkin, 1/4 cup whipping cream and next 6 ingredients.
COOK over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens and reaches 170°. Pour pumpkin mixture into a heat resistant bowl. Stir in vanilla. Chill 40 minutes or until cool.
BEAT remaining 3/4 cup whipping cream until soft peaks form; fold into pumpkin mixture. Pour pumpkin mixture into graham cracker crust.
CHILL 3 hours or until firm.
Nutrition Information per serving
Serving Size 1 slice
Total Calories 280
Calories from Fat 150
Total Fat 17g
Saturated Fat 8g
Cholesterol 120mg
Sodium 130mg
Total Carbohydrates 28g
Dietary Fiber 3g
Sugars 16g
Protein 6g
Exchanges per serving: 2 Starch, 3 Fat
This recipe, when compared to a traditional recipe, has a 23% reduction in calories, a 30% reduction in carbohydrates and a 46% reduction in sugars!
Makes: Makes one (9-inch) pie / 8 servings
Preparation Time: 30 minutes
Chill Time: 3 hours and 40 minutes
1 envelope unflavored gelatin
1/2 cup cold water
1 (15-ounce) can pumpkin
1 cup whipping cream, divided
1/2 cup SPLENDAŽ No Calorie Sweetener, Granular
1/4 cup brown sugar
1 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 (6 -ounce) reduced fat graham cracker crust
SPRINKLE gelatin over water in a medium saucepan. Let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Stir in pumpkin, 1/4 cup whipping cream and next 6 ingredients.
COOK over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens and reaches 170°. Pour pumpkin mixture into a heat resistant bowl. Stir in vanilla. Chill 40 minutes or until cool.
BEAT remaining 3/4 cup whipping cream until soft peaks form; fold into pumpkin mixture. Pour pumpkin mixture into graham cracker crust.
CHILL 3 hours or until firm.
Nutrition Information per serving
Serving Size 1 slice
Total Calories 280
Calories from Fat 150
Total Fat 17g
Saturated Fat 8g
Cholesterol 120mg
Sodium 130mg
Total Carbohydrates 28g
Dietary Fiber 3g
Sugars 16g
Protein 6g
Exchanges per serving: 2 Starch, 3 Fat
This recipe, when compared to a traditional recipe, has a 23% reduction in calories, a 30% reduction in carbohydrates and a 46% reduction in sugars!