Pumpkin Chiffon Pudding
Yield
4 servingsPrep
20 minCook
0 minReady
3 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
gelatin, unflavored
unflavored |
*
|
| ⅔ | cup |
canned pumpkin purée
|
|
| ½ | cup |
evaporated milk
skim |
|
| 2 | tablespoons |
artifical sweetener
powdered |
* |
| ½ | teaspoon |
pumpkin pie spice
|
|
| ½ | cup |
whipped topping, prepared
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
water
|
|
| 5 | ml |
gelatin, unflavored
unflavored |
*
|
| 158 | ml |
canned pumpkin purée
|
|
| 118 | ml |
evaporated milk
skim |
|
| 3E+1 | ml |
artifical sweetener
powdered |
* |
| 2.5 | ml |
pumpkin pie spice
|
|
| 118 | ml |
whipped topping, prepared
|
|
Directions
In a small saucepan combine water and gelatin.
Let stand for 5 minutes.
Cook and stir over low heat until gelatin dissolves.
Transfer to a medium mixing bowl.
Stir in pumpkin, milk, sweetener, and pumpkin pie spice.
Chill until partially set (the consistency of unbeaten egg whites).
Fold in whipped topping.
Spoon into individual dessert dishes.
Chill for 1 to 3 hours or until firm.
