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Diabetic Pumpkin Chiffon Pie

3 egg yolks
2 tsp. liquid sugar substitute
1 1/4 c. canned pumpkin
1/2 c. milk
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 env. unflavored gelatin
1/4 c. cold water
3 egg whites, stiffly beaten
1/2 tsp. liquid sweetener
1 baked pie shell or
graham cracker crust

Beat egg yolks. Add 2 teaspoons sweetener, pumpkin, milk, salt and spices. Cook in double boiler, stirring constantly, until thick, about 5 to 7 minutes. Soften gelatin in cold water then stir into hot mixture. Cool to room temperature. Beat egg whites and 1/2 teaspoon sweetener. Fold into mixture. Pour into crust. Chill. Makes 7 servings, each with 1 milk, 1/2 bread and 2 fat exchanges.

 

 

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