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Ingredientes
- 1 x graham cracker pie shell (9")
- 1 env unflavored gelatin
- 1/2 c. light brown sugar firmly packed
- 1/2 tsp salt
- 1Â 1/2 tsp pumpkin pie spice
- Â Â Whipped cream (optional)
- 2 Tbsp. light molasses
- 3 x egg yolks slightly beaten
- 1/2 c. lowfat milk
- 1Â 1/4 c. canned pumpkin
- 3 x egg whites
- 1/2 c. granulated sugar
Direcciones
- 1. Prepare pie shell. Chill till needed.
- 2. In small saucepan, combine gelatin, brown sugar, salt and spice; mixing well.
- 3. Add in molasses, egg yolks, lowfat milk and pumpkin; mixing well.
- 4. Bring to boiling, stirring. Remove from heat.
- 5. Transfer to medium bowl, cold, then chill, covered till hard.
- 6. Meanwhile in small bowl, beat egg whites till foamy.
- 7. Gradually beat in sugar, 2 Tbsp. at a time, beating well after each addition. Continue to beat till stiff peaks form when beater is raised.
- 8. Beat pumpkin mix till smooth.
- 9. Gradually beat egg-white mix into pumpkin mix, only till just combined.
- 10. Turn mix into pie shell, chill till hard, about 2 hrs.
- (See note below.)
- 11. Serve garnished with whipped cream, if you like.
- Note: If filling is too soft to mound when turned into pie shell, chill about 10 min, then turn into pie shell.
- Infection Control
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 19 | 6% |
| Total Fat 2.17g | 3% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 352mg | 15% |
| Potassium 328mg | 9% |
| Total Carbs 68.87g | 18% |
| Dietary Fiber 0.4g | 1% |
| Sugars 61.67g | 41% |
| Protein 1.82g | 3% |
