m (moved Pumpkin light pie to Pumpkin Light Pie) |
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| − | {{Wikifiedrecipe}} |
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| − | == Description == |
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* 3 tbsp [[butter]] or [[margarine]] |
* 3 tbsp [[butter]] or [[margarine]] |
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| − | * |
+ | * ¾ cup [[graham cracker|graham wafer]] crumbs |
* 1 tbsp plain [[gelatin]] 1 pkg |
* 1 tbsp plain [[gelatin]] 1 pkg |
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| − | * |
+ | * ½ cup cold [[water]] |
* 3 [[egg]]s, separated |
* 3 [[egg]]s, separated |
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| − | * |
+ | * ½ cup [[skim milk]] |
| − | * 1 |
+ | * 1¼ cup canned [[pumpkin]] (or cooked) |
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+ | * ½ tsp [[salt]] |
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+ | * ¼ tsp [[nutmeg]] |
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+ | * ¾ tsp [[cinnamon]] |
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+ | * ½ tsp [[ginger]] |
| − | * |
+ | * ½ tsp [[allspice]] |
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+ | * ½ cup granulated artificial [[sweetener]] '''or''' 2 tbsp liquid SugarTwin |
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| − | * or 2 tb. liquid sugartwin |
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== Directions == |
== Directions == |
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| + | # Leftover pie may be frozen. |
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| + | # Melt [[butter]] or [[margarine]] in a 9 inch pie plate at high for 30 to 40 sec. |
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| + | # Add graham wafer crumbs to pie plate and combine well with a fork. |
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| + | # Spread evenly over bottom of pie plate. |
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| + | # Microwave at high for 3 to 5 minutes, watching carefully to prevent scorching. |
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| + | # Allow to cool before filling. |
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| + | # Dissolve [[gelatin]] in cold [[water]] and set aside. |
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| + | # Beat [[egg yolk]]s in a 2 quart measure or mixing bowl. |
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| + | # Stir in [[milk]], [[pumpkin]], [[salt]] and spices. |
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| + | # Mix well. |
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| + | # Microwave at medium low 50% for 30 second intervals until thick and smooth, stirring after each interval. |
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| + | # Add [[gelatin]] and sweetener. |
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| + | # Stir until completely dissolved. |
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| + | # Refrigerate until the thickness of unbeaten [[egg white]]s. |
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| + | # Beat [[egg white]]s until soft peaks form. |
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| + | # Gradually add [[granulated sugar|sugar]] and continue beating until stiff and shiny. |
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| + | # Fold into [[pumpkin]] mixture, being careful to combine thoroughly. |
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| + | # Pour into prepared pie shell. |
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| + | # Chill overnight. |
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| + | == Nutritional information == |
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| − | 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 minutes, watching carefully to prevent scorching. Allow to cool before filling. Dissolve [[gelatin]] in cold [[water]] and set aside. Beat [[egg yolk]]s 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 white]]s. Beat [[egg white]]s until soft peaks form. Gradually add [[Granulated sugar|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 |
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| + | ⅛ pie = 168 calories 16 g carbohydrate, 5 g protein, 8 g fat 1 starch, 1 protein, 1 fat and oils choice |
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| − | === Other links === |
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| − | == See also == |
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[[Category:Diabetic-friendly Recipes]] |
[[Category:Diabetic-friendly Recipes]] |
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| − | [[Category: |
+ | [[Category:Pie Recipes]] |
| − | [[Category:Egg |
+ | [[Category:Egg Recipes]] |
[[Category:Gelatin Recipes]] |
[[Category:Gelatin Recipes]] |
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[[Category:Pumpkin Recipes]] |
[[Category:Pumpkin Recipes]] |
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Revision as of 19:38, 9 December 2010
Ingredients
- 3 tbsp butter or margarine
- ¾ cup graham wafer crumbs
- 1 tbsp plain gelatin 1 pkg
- ½ cup cold water
- 3 eggs, separated
- ½ cup skim milk
- 1¼ cup canned pumpkin (or cooked)
- ½ tsp salt
- ¼ tsp nutmeg
- ¾ tsp cinnamon
- ½ tsp ginger
- ½ tsp allspice
- ½ cup granulated artificial sweetener or 2 tbsp liquid SugarTwin
- 2 tbsp sugar
Directions
- 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 minutes, 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.
Nutritional information
⅛ pie = 168 calories 16 g carbohydrate, 5 g protein, 8 g fat 1 starch, 1 protein, 1 fat and oils choice