Title: Pumpkin Chiffon Pie (Aha)
Categories: Pie Dessert Fruit
Yield: 8 Servings

1/2	c	Sugar
1/2	c	Boiling water
3	ts	Unflavored gelatin (1 1/2
		Envelopes)
1/4	c	Water
1/2	c	Brown sugar, firmly packed
1/4	c	Egg substitute
1/4	ts	Ground ginger
1/8	ts	Nutmeg
1/4	ts	Cinnamon
1	lb	Canned pumpkin
1	c	Evaporated skim milk
1/2	ts	Salt
1/4	c	Meringue powder (can be
		Found in stores stocking
		Cake-decorating supplies)
1	tb	Vanilla
		Mrs Park's Piecrust (AHA)

In a bowl, dissolve 1/2 c sugar in 1/2 c boiling water. Set aside.

Combine gelatin and 1/4 c water in a small bowl; set aside.

In a large suacepan, combine brown sugar, egg substitute, spices, pumpkin, milk, and salt. Bring to a boil over medium heat, stirring until dissolved. Pour into a bowl and refrigerate until slightly thickened.

Add meringue powder to reserved sugar and water mixture. Beat until soft peaks form. Add vanilla and beat another minute.

Remove pumpking mixture from refrigerator. With a rubber spatula, mix half of meringue into pumpkin mixture, then fold in remainder. Pour mixture into baked pie shell and refrigerate several hours, or until firm.

Nutritional Analysis: Calories 308 kcal Cholesterol 1 mg Saturated Fat 1 gm Protein 6 gm Sodium 316 mg Polyunsaturated Fat 5 gm Carbohydrate 51 gm Total Fat 9 gm Monounsaturated Fat 2 gm

From: American Heart Association Cookbook Fifth Edition Times Books, 1991

Entered by: Lawrence Kellie Thu 11-28-1996 at 19:43:30

Size of Serving: N/A

From: Lawrence Kellie Date: 12-22-96 (09:08) The Computer Workshop (70) Home Cooki

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