No-Bake Pumpkin Chiffon Pie
Perfect for the holidays, this spicy pumpkin pie can be prepared in 30 minutes, and then needs a few hours to chill.
1 (0.25 ounce) envelope unflavored gelatin
1/2 cup cold water
1 (15-ounce) can pumpkin
1 cup whipping cream - divided use
1/2 cup Splenda® Granulated No Calorie Sweetener
1/4 cup brown sugar, firmly packed
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.
Nutritional 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.