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Serves: 10
Total Calories: 135
Mix melted butter with gingersnap crumbs. Pat and press into a 9" pie pan and bake at 325 degrees for 10 minutes. Cool.
Prepare filling: Blend cold water and gelatin together set aside. Mix remaining ingredients together in a saucepan. Cool over low heat, stirring constantly until mixture boils for 1 minute then remove from heat. Stir in softened gelatin cool. When it is partially set, beat until smooth. Set aside.
To make meringue, beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time continue beating until stiff and glossy. Do not underbeat.
Carefully fold meringue into pumpkin mixture. Spoon into gingersnap crust. Chill at least 2 hours until set. Top with light whipping cream or vanilla ice milk and gingersnap crumbs.
**This is not a diabetic recipe or a recipe that will encourage excess fat loss in individuals who are highly resistant to fat loss.
This Pumpkin Pie (Chiffon) recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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