Sour cream chiffon pumpkin pie with just whites

6 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
⅛ teaspoon Salt
3 tablespoons Vegetable shortening
3 tablespoons Ice water; plus
1 teaspoon Ice water
1 teaspoon Lemon juice
1½ cup Mashed cooked pumpkin
1 cup Fat-free sour cream
¼ cup Maple syrup
¼ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Ground ginger
¼ teaspoon Nutmeg
⅛ teaspoon Ground clove
¼ cup Just Whites
¾ cup Warm water
¾ cup Sugar

Directions

FOR THE CRUST

FOR THE FILLING

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%) Source: Just Whites: Deb El Foods (Product Recipe leafleat) Posted to EAT-LF Digest by Pat_H <kitpath@...> on Dec 06, 1999, converted by MM_Buster v2.0l.

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