No Bake Low Fat, Low Sugar Pumpkin Pie Recipe

This is basically three recipes in one. I took one no bake pumpkin pie recipe, part of a traditional pie recipe, and added my own flare with ingredient substitutions. I made it for the first time at Thanksgiving and have to tell you, it was not bad.

One note: be careful of the Splenda. My original recipe called for one cup but it made the pie a little too sweet. So the sweetener doesn't dominate the pie, I changed it to 3/4 cup. Much better but ultimately, it depends on the level of the sweet tooth. Also, I use a prepared pie crust which isn't necessarily low in fat. I am on the quest for a lower fat version but in the meantime, it will do.

Here is the recipe. Enjoy!

Spencer's Simple Low Fat, Low Sugar Pumpkin Pie

Ingredients:

1 package (.25 ounces) unflavored gelatin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 ground nutmeg

1/2 teaspoon salt

1 can (14 ounce) non fat evaporated milk

3/4 cup Splenda

4 egg whites

1 can (15 ounces) pumpkin puree

1 prepared graham cracker pie crust

Directions:

In a saucepan, combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in evaporated milk and egg whites. Whisk ingredients until well mixed. Let it stand for about a minute and then place on burner under low heat. Stir mixture occasionally for about 10 minutes. Gelatin should be well dissolved and the mixture should start to thicken.

Stir in pumpkin puree and whisk thoroughly. Pour mixture into pie crust. Place in refrigerator and chill for at least 3 hours before serving.

Happy Holidays!