Diabetic Pumpkin Chiffon Pie Recipe

• 3 egg yolks
• 2 teaspoon liquid sugar substitute
• 1 1/4 c. canned pumpkin
• 1/2 c. lowfat milk
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 env. unflavored gelatin
• 1/4 c. cool water
• 3 egg whites, stiffly beaten
• 1/2 teaspoon liquid sweetener
• 1 baked pie shell or possibly graham cracker crust

1. Beat egg yolks.
2. Add in 2 tsp.
3. sweetener, pumpkin, lowfat milk, salt and spices.
4. Cook in double boiler, stirring constantly, till thick, about 5 to 7 min.
5. Soften gelatin in cool water then stir into warm mix.
6. Cold to room temperature.
7. Beat egg whites and 1/2 tsp.
8. sweetener.
9. Fold into mix.
10. Pour into crust.
11. Chill.
12. Makes 7 servings, each with 1 lowfat milk, 1/2 bread and 2 fat exchanges.

egg yolks, liquid sugar substitute, pumpkin, milk, salt, ginger, cinnamon, nutmeg, unflavored gelatin, water, egg whites, liquid sweetener, shell

Taken from cookeatshare.com/recipes/diabetic-pumpkin-chiffon-pie-11179 (may not work)