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Pumpkin Chiffon Pie Recipe

Pumpkin Chiffon Pie Recipe

8 servings



Basic Pie Crust

2 1/2 teaspoons Equal Sweetener

1 envelope unflavored gelatin

1 teaspoon cornstarch

1/2 cup fat-free milk

2 egg yolks

2 cups canned pumpkin

1 teaspoon each: pumpkin pie spice, vanilla

1/8 teaspoon salt

1 cup light whipped topping

Light whipped topping, as garnish


Make Basic Pie Crust, using 9-inch pie pan. Ease pastry into pan, trim and flute. Bake and cool on wire rack.


Combine Equal, gelatin, cornstarch, and milk in medium saucepan, heat to boiling over medium-high heat, whisking until thickened, 2 to 3 minutes. Stir about 1/2 the milk mixture into the egg yolks, whisk egg mixture into saucepan. Whisk over low heat 1 to 2 minutes. Remove from heat and stir in pumpkin, pumpkin pie slice, vanilla and salt. Cool to room temperature, refrigerate until mixture mounds when dropped from a spoon, about 20 minutes.


Whisk mixture gently until smooth, fold in 1 cup whipped topping and spoon into pie crust, smoothing top. Refrigerate until set, 3 to 4 hours. Garnish with dollops of whipped topping.

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