Pumpkin light pie
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Pumpkin light pie
  Pumpkin    Pie    Diabetic  
Last updated 6/12/2012 12:55:20 AM. Recipe ID 17225. Report a problem with this recipe.
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      Title: Pumpkin light pie
 Categories: Pies, Diabetic, Low-fat/cal
      Yield: 8 Servings
 
      3 tb Butter or margarine
    3/4 c  Graham wafer crumbs
      1 tb Plain gelatin 1 pkg
    1/2 c  Cold water
      3    Eggs, separated
    1/2 c  Skim milk
  1 1/4 c  Canned pumpkin (or cooked)
    1/2 ts Salt
    1/4 ts Nutmeg
    3/4 ts Cinnamon
    1/2 ts Ginger
    1/2 ts Allspice
    1/2 c  Granulated artificial sweet.
           OR 2 tb. liquid SugarTwin
      2 tb Sugar
 
  Leftover pie may be frozen.
  
  Melt butter or margarine in a 9 inch pie plate at High for 30 to 40
  sec. Add graham wafer crumbs to pie plate and combine well with a
  fork. Spread evenly over bottom of pie plate.  Microwave at High for
  3 to 5 min, watching carefully to prevent scorching.  Allow to cool
  before filling.
  
  Dissolve gelatin in cold water and set aside.  Beat egg yolks in a 2
  quart measure or mixing bowl.  Stir in milk, pumpkin, salt and
  spices. Mix well. Microwave at Medium Low 50% for 30 second intervals
  until thick and smooth, stirring after each interval.  Add gelatin
  and sweetener. Stir until completely dissolved.  Refrigerate until
  the thickness of unbeaten egg whites.
  
  Beat egg whites until soft peaks form.  Gradually add sugar and
  continue beating until stiff and shiny.  Fold into pumpkin mixture,
  being careful to combine thoroughly.  Pour into prepared pie shell.
  Chill overnight.
  
  1/8 pie - 168 calories 16 g carbohydrate, 5 g protein, 8 g fat 1
  starch, 1 protein, 1 fat & oils choice
  




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Recipe ID 17225 (Apr 03, 2005)

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