Pumpkin light pie

8 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter or margarine
¾ cup Graham wafer crumbs
1 tablespoon Plain gelatin 1 pkg
½ cup Cold water
3 Eggs, separated
½ cup Skim milk
1¼ cup Canned pumpkin (or cooked)
½ teaspoon Salt
¼ teaspoon Nutmeg
¾ teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Allspice
½ cup Granulated artificial sweet.
OR 2 tb. liquid SugarTwin
2 tablespoons 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 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.

⅛ pie - 168 calories 16 g carbohydrate, 5 g protein, 8 g fat 1 starch, 1 protein, 1 fat & oils choice Source: More Choice, the Canadian Diabetic Micro. Cookbook 1991 Catha McMaster & Charlotte Empringham Shared but not tested by Elizabeth Rodier, Oct 93

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