Chiffon Pumpkin Pie(Diabetic)
A light and creamy pumpkin pie with a delicate chiffon texture, perfect for diabetic-friendly desserts. Flavored with spices and topped with lite Cool Whip, suitable for gatherings.
Ingredients
Instructions
- Mix unflavored gelatine, Sweet 'N Low, salt, and pumpkin pie spice in a top of double boiler or nonstick pan.
- Beat 3 egg yolks and milk together.
- Add the egg yolk mixture to the pumpkin and gelatine mixture.
- Cook over boiling water or nonstick pan for 10 minutes.
- Cool the mixture and chill until it mounds slightly when dropped from a spoon.
- Beat egg whites until stiff, then gradually add 1/2 cup sugar and fold into the cold pumpkin mixture.
- Pour the mixture into a cool pie shell, preferably graham cracker crust.
- Refrigerate and serve topped with lite Cool Whip.
Nutrition & Diet Analysis (per serving)
456
kcal
23% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).