The best delicious Pumpkin Light Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Light Pie recipe today!
Hello my friends, this Pumpkin Light Pie recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Light Pie is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Light Pie.
What Makes This Pumpkin Light Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Light Pie.
Ready to make this Pumpkin Light Pie Recipe? Let’s do it!
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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
Yields
8 Servings
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