Dessert

Pumpkin Pie Chiffon is for Dessert.

Pumpkin Pie Chiffon takes several minutes to prepare.

Pumpkin Pie Chiffon takes several minutes to cook.

Pumpkin Pie Chiffon makes 8 servings.

The ingredients for Pumpkin Pie Chiffon are:

1 piecrust (homemade or store-bought), baked and cooled
? cup packed light brown sugar
1 envelope unflavored gelatin (Knox ? found near the boxed jello mixes in the grocery store)
? tsp salt
1 Tbsp pumpkin pie spice
3 egg yolks
? cup fat free evaporated milk
1 ? cups canned pumpkin (1 can)
3 egg whites
1/3 cup sugar

Here is how you make Pumpkin Pie Chiffon:

Combine brown sugar, salt, gelatin, and pumpkin pie spice in a saucepan. Combine egg yolks and milk, and stir into sugar mixture. Cook and stir until mixture comes to a boil. Remove from heat, and stir in pumpkin. Chill until mixture rounds slightly when spooned into a pan of water (about 30 min ? 1 hour in the refrigerator). In a separate bowl, beat egg whites and sugar with an electric mixer until stiff. Fold into pumpkin mixture, blending thoroughly (but don?t mix it so much that it deflates!). Pour mixture into a prepared (already baked) pie crust. Chill until firm. Top with whipped cream, if desired.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Pumpkin Pie Chiffon is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 272.7

• Total Fat: 7.9 g
• Cholesterol: 77.8 mg
• Sodium: 337.1 mg
• Total Carbs: 54.3 g
• Dietary Fiber: 1.2 g
• Protein: 5.8 g