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Pumpkin Light Pie by www.country-cooking.com
3 tb Butter or margarine
3/4 c Graham wafer crumbs
1 tb Plain gelatin 1 pkg
1/2 c Cold water
3 Eggs, separated
1/2 c Skim milk
1 1/4 c Canned pumpkin (or cooked)
1/2 ts Salt
1/4 ts Nutmeg
3/4 ts Cinnamon
1/2 ts Ginger
1/2 ts Allspice
1/2 c Granulated artificial sweet.
OR 2 tb. liquid SugarTwin
2 tb 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.
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