Dessert

Pumpkin Ciffon Pie (Without the crust) is for Dessert.

Pumpkin Ciffon Pie (Without the crust) takes 60 minutes to prepare.

Pumpkin Ciffon Pie (Without the crust) takes several minutes to cook.

Pumpkin Ciffon Pie (Without the crust) makes 8 servings.

The ingredients for Pumpkin Ciffon Pie (Without the crust) are:

1 envelope unflavored gelatin
1/2 cup Splenda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground ginger
1/4 teaspoon ground nutmeg
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3/4 cup 1% milk'
2 slightly beaten egg yolks (save the whites)
1 cup canned pumpkin
2 egg whites
1/4 cup Splenda
1/2 cup whipped cream, whipped (I use light)

Here is how you make Pumpkin Ciffon Pie (Without the crust):

Prep time is only the amount of time used to get it all together. It does not include the chilling.Combine the first 7 ingredients in a saucepan. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat till mixture boils and gelatin dissolves. (Stirring helps dissolve the gelatin much better.) Remove from heat and chill till partially set.Beat the egg whites till soft peaks form. Gradually add Splenda and beat to stiff peaks. Fold into pumpkin mixture with whipped cream. Pile into dessert cups. Chill till firm. Serve cold. A bubble of pressurized whipping cream on top adds "eye candy" and is not included in the nutritional info.Happy Holidays! Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user FLORIDAGHOST.

The nutritional information for Pumpkin Ciffon Pie (Without the crust) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 54.0

• Total Fat: 3.9 g
• Cholesterol: 55.7 mg
• Sodium: 175.8 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 0.2 g
• Protein: 3.5 g

The dietary needs meet for Pumpkin Ciffon Pie (Without the crust) is Low Carb