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Pumpkin Light Pie

Pumpkin Light Pie recipe image
This light pumpkin pie features a graham cracker crust and a fluffy, egg-white whipped filling. It is made in the microwave for quick preparation and uses artificial sweetener to keep it low in calories. A perfect low-fat dessert option for fall gatherings or everyday treats.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 181.5
Dietary: Diabetic, Gluten-free, Low-fat
Description
This light pumpkin pie features a graham cracker crust and a fluffy, egg-white whipped filling. It is made in the microwave for quick preparation and uses artificial sweetener to keep it low in calories. A perfect low-fat dessert option for fall gatherings or everyday treats.
Ingredients
  • 3 tablespoon Butter or margarine
  • 3/4 cup Graham wafer crumbs
  • 1 tablespoon Plain gelatin 1 package
  • 1/2 cup Cold water
  • 3 Eggs, separated
  • 1/2 cup Skim milk
  • 1 1/4 cup Canned pumpkin (or cooked)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Nutmeg
  • 3/4 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Allspice
  • 1/2 cup Granulated artificial sweet.
Directions
  1. 1
    OR 2 tb.
  2. 2
    liquid SugarTwin 2 tb Sugar Leftover pie may be frozen.
  3. 3
    Melt butter or margarine in a 9 inch pie plate at High for 30 to 40 sec.
  4. 4
    Add graham wafer crumbs to pie plate and combine well with a fork.
  5. 5
    Spread evenly over bottom of pie plate.
  6. 6
    Microwave at High for 3 to 5 min, watching carefully to prevent scorching.
  7. 7
    Allow to cool before filling.
  8. 8
    Dissolve gelatin in cold water and set aside.
  9. 9
    Beat egg yolks in a 2 quart measure or mixing bowl.
  10. 10
    Stir in milk, pumpkin, salt and spices.
  11. 11
    Mix well.
  12. 12
    Microwave at Medium Low 50% for 30 second intervals until thick and smooth, stirring after each interval.
  13. 13
    Add gelatin and sweetener.
  14. 14
    Stir until completely dissolved.
  15. 15
    Refrigerate until the thickness of unbeaten egg whites.
  16. 16
    Beat egg whites until soft peaks form.
  17. 17
    Gradually add sugar and continue beating until stiff and shiny.
  18. 18
    Fold into pumpkin mixture, being careful to combine thoroughly.
  19. 19
    Pour into prepared pie shell.
  20. 20
    Chill overnight.
  21. 21
    /8 pie - ories

Nutrition Facts

Servings 8

Amount Per Serving
Calories 181.5kcal
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 3.1g16%
Cholesterol 21.6mg8%
Sodium 3159.3mg132%
Total Carbohydrate 7.9g3%
Dietary Fiber 0.9g4%
Sugars 4.1g
Protein 16.8g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allspice, artificial, butter, canned, cinnamon, cold, cooked, crumbs, dessert, diabetic, eggs, gelatin, ginger, graham, granulated, latin-american, light, low-fat, margarine, microwave
Read it online: https://www.chefs-mate.com/recipe/pumpkin-light-pie/