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Pumpkin Light Pie

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Pumpkin Light Pie recipe













Trans-fat Free, Low Carb


3 tablespoons butter
or margarine
¾ cup graham cracker crumbs
1 tablespoon gelatin, unflavored
½ cup water
3 large eggs
½ cup milk, skim
1 ¼ cups pumpkin
canned or cooked
½ teaspoon salt
¼ teaspoon nutmeg
¾ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon allspice
½ cup sugar substitute
or 2 tb liquid
2 tablespoons sugar


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 10656% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 232mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 124% Vitamin C 3%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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