Dessert

Sugar-free Pumpkin Chiffon Pie is for Dessert.

Sugar-free Pumpkin Chiffon Pie takes 30 minutes to prepare.

Sugar-free Pumpkin Chiffon Pie takes 20 minutes to cook.

Sugar-free Pumpkin Chiffon Pie makes 8 servings.

The ingredients for Sugar-free Pumpkin Chiffon Pie are:

3/4 cup old fashioned oats
1/3 cup walnuts
2 tbsp butter
1 tsp caramel, maple, or butter rum flavoring
1 envelope unflavored / unsweetened gelatin
1/4 cup water
1 cup Second Nature eggs
1 1/4 cup canned pumpkin
1 1/2 cup Stevia-in-the-raw
2/3 cup evaporated nonfat milk
1/4 tsp salt
1/2 tsp each cinnamon, allspice & nutmeg
1/4 tsp ginger

Here is how you make Sugar-free Pumpkin Chiffon Pie:

Toast oats on a flat cookie sheet in the oven at 350 about 10 minutes. Chop walnuts. Melt the butter in the microwave. Add flavoring and 1/4 cup stevia-in-the raw. Stir together with toasted oats and chopped walnuts and press into a 9" pie plate. Chill.In a small bowl, combine gelatin and water. Set-aside. In a saucepan, combine 1/3 cup Second Nature Eggs, pumpkin, 1 cup Stevia-in-the-raw, the evaporated milk and spices. Cook over a medium heat, stirring constantly, until thick. Stir in gelatin/water combination. Remove from heat and allow mixture to cool and thicken until it mounds when dropped by spoonfuls.In a clean, dry bowl (not plastic) beat the remaining 2/3 cup Second Nature Eggs until they form soft peaks. Beat in 1/4 cup Stevia-in-the-raw and continue beating until stiff. Fold in cooled gelatin/pumpkin mixture. You may need to add a bit more pure stevia - to taste. Transfer to prepared pie crust. Chill until firm. Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user MOMMACONN12.

The nutritional information for Sugar-free Pumpkin Chiffon Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 133.0

• Total Fat: 6.4 g
• Cholesterol: 7.6 mg
• Sodium: 122.6 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 2.6 g
• Protein: 7.5 g