Pumpkin Chiffon Recipe
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Water | 1⁄4 Cup (4 tbs) | |
| Sugar | 6 Tablespoon, divided | |
| Cornstarch | 3 Tablespoon | |
| Salt | 1⁄8 Teaspoon | |
| Ground cinnamon | 1 1⁄4 Teaspoon | |
| Ground nutmeg | 1⁄4 Teaspoon | |
| Ground ginger | 1⁄4 Teaspoon | |
| Canned pumpkin | 1 Cup (16 tbs) | |
| Evaporated skim milk | 3⁄4 Cup (12 tbs) | |
| Reduced calorie margarine | 2 Tablespoon | |
| Egg whites | 5 | |
| Frozen whipped topping | 1⁄3 Cup (5.33 tbs), thawed | |
| Chopped pecans | 8 Teaspoon, toasted |
Nutrition Facts
Serving size
Calories 239 Calories from Fat 45
% Daily Value*
Total Fat 6 g9%
Saturated Fat 1.2 g5.8%
Trans Fat 0 g
Cholesterol 5.1 mg1.7%
Sodium 339.4 mg14.1%
Total Carbohydrates 28 g9.2%
Dietary Fiber 1.9 g7.5%
Sugars 19.1 g
Protein 19 g37.9%
Vitamin A 99.8% Vitamin C 2.3%
Calcium 10.1% Iron 4%
*Based on a 2000 Calorie diet
Directions
Combine 3 tablespoons sugar, cornstarch, salt, and spices in a medium saucepan, stir well.
Stir in pumpkin and milk.
Cook over medium heat, stirring constantly, until smooth and thickened.
Add gelatin mixture and margarine, stir until margarine melts.
Let cool, stirring occasionally.
Beat egg whites (at room temperature) at high speed of an electric mixer 1 minute.
Gradually add remaining 3 tablespoons sugar, one at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Fold into pumpkin mixture, spoon into serving dishes.
Cover and chill.
Garnish each serving with 2 teaspoons whipped topping and 1 teaspoon pecans.
Chef
