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  Recipe Home » Diabetic » PUMPKIN LIGHT PIE
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  PUMPKIN LIGHT PIE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 288
Ingredients:
3 Tbls. butter or margarine
1/4 tsp. nutmeg
3/4 C. graham wafer crumbs
3/4 tsp. cinnamon
1 Tbls. plain gelatin (1 package)
1/2 tsp. ginger
1/2 C. cold water
1/2 tsp. allspice
3 eggs, separated
1/2 C. granulated artificial sweet.
1/2 C. skim milk, or 2 Tbls. liquid Sugar Twin
1-1/4 C. canned pumpkin (or cooked)
2 Tbls. sugar
1/2 tsp. salt
Instructions:
Melt butter or margarine in a 9-inch pie plate in microwave at high for 30 to 40 seconds. 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 minutes, 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 percent) 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.
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