Pumpkin Chiffon Meringue Pie(Lo-Cal)
Pumpkin Chiffon Meringue Pie(Lo-Cal) is an moderately easy dinner. Made with 1 c. pumpkin, 1 tsp. pumpkin pie spice, 2 tbsp. sugar, 2 tbsp. brown sugar and 2 tbsp. sugar, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Combine the water and gelatin and let stand for 5 minutes. Stir 2 tablespoons sugar in.
Cook and stir until melted.
Cool 10 minutes.
Add this to a mixture of the pumpkin, brown sugar and spice.
Freeze 15 minutes or until slightly thick, stirring occasionally.
In a small bowl, beat egg whites until soft peaks. Add 2 tablespoons sugar and beat until stiff.
Fold in partially set pumpkin.
Mix up Dream Whip.
Reserve 1/2 cup for garnish. Fold rest into pumpkin.
Cover and chill, then spoon into cooled meringue shell.
Chill until set, then serve with garnish.
π· Perfect Pairings
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