Perfect for the holidays, this spicy pumpkin
pie can be prepared in 30 minutes, and then needs a few hours
to chill.
No-Bake Pumpkin Chiffon
Pie
- 1 (.25 ounce) envelope unflavored gelatin
½ cup cold water
1 (15 ounce) can pumpkin
1 cup whipping cream, divided
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup brown sugar
1 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 (6 ounce) reduced fat graham cracker crust
- Sprinkle gelatin over water in a medium
saucepan. Let stand 1 minute. Cook over low heat, stirring until
gelatin dissolves. Stir in pumpkin, ¼ cup whipping cream
and next 6 ingredients.
- Cook over medium heat, stirring constantly,
8 to 10 minutes or until mixture thickens and reaches 170°F
(80°C). Pour pumpkin mixture into a heat resistant bowl.
Stir in vanilla. Chill 40 minutes or until cool.
- Beat remaining 3/4 cup whipping cream
until soft peaks form; fold into pumpkin mixture. Pour pumpkin
mixture into graham cracker crust.
- Chill 3 hours or until firm.
Makes 8 servings.
Preparation Time: 30 Minutes
Total Time: 3 Hours 30 Minutes
Nutrition Information Per Serving (1/8
of recipe): Calories 270 | Calories from Fat 150 | Fat 17g (sat
8g) | Cholesterol 120mg | Sodium 260mg | Carbohydrates 27g |
Fiber 2g | Sugars 16g | Protein 5g
Recipe courtesy of Splenda, Inc. Splenda®
is a no-calorie sweetener made from sugar that is suitable for
diabetics. For more information regarding this product, please
call 1-800-777-5363 or visit their website at www.splenda.com.
