The best delicious Sour Cream Chiffon Pumpkin Pie With Just Whites recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sour Cream Chiffon Pumpkin Pie With Just Whites recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sour Cream Chiffon Pumpkin Pie With Just Whites.
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FOR THE CRUST
1 c All-purpose flour
1/8 ts Salt
3 tb Vegetable shortening
3 tb Ice water; plus
1 ts Ice water
1 ts Lemon juice
FOR THE FILLING
1 1/2 c Mashed cooked pumpkin
1 c Fat-free sour cream
1/4 c Maple syrup
1/4 ts Salt
1 ts Cinnamon
1/2 ts Ground ginger
1/4 ts Nutmeg
1/8 ts Ground clove
1/4 c Just Whites
3/4 c Warm water
3/4 c Sugar
Preheat oven to 425F.
To prepare pie crust, combine flour and salt in a bowl; cut in shortening
with a pastry blender until small balls are formed.
Combine ice water and lemon juice and gradually sprinkle on flour mixture,
tossing with a fork until moistened.
Gently press into a 13-inch circle on a surface covered with plastic wrap.
Chill in freezer for 5 to 10 minutes.
Trim excess dough to fit into a 9-inch pie plate. Flute the edges and set
aside.
Mix pumpkin, sour cream, syrup and spices until well blended in a large
bowl.
Whip Just Whites in a separate bowl with warm water while gradually adding
sugar, until soft peaks form. (For a less fluffy, more traditional pie
filling, only whip until foamy).
Fold Just Whites mixture into pumpkin mixture until well blended. Pour into
pie shell and bake for 15 minutes at 425F, then reduce the heat to 350F and
bake for an additional 45 minutes, or until knife comes out clean.
Each Slice: 315 Cals, 7g Fat (20%)
Yields
6 servings
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