Diabetic Pumpkin Chiffon Pie
From
sweetcuddle
14 years ago
How to make it
- FILLING - Dissolve gelatin in 1/2 cup cold water - set aside. Beat egg yolks lightly, stir in milk, pumpkin, salt and spice - blend well. Cook in the top of a double boiler, stirring constantly until smooth and thick (7-8 minutes). Remove from heat. Add gelatin and 12 packets of artifical sweetner, stir until completely dissolved. Cool, then chill in frig until mixture thickens. Remove and pour into baked pie crust. Garnish top with crushed graham cracker. CRUST.....In large bowl, mix 1/2 cup butter, graham crackers and 6 packets of sugar substitute. Form in a pie shell and cook 375 degrees for 8 minutes.
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