Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Granulated gelatin; 1/2 ts Ginger; ground
1/2 c Cold water; 1/2 ts Allspice; ground
3 Eggs; separated Sugar substitute equivalent
1/2 c Whole milk; -1/2 cup sugar
1 1/4 c Canned pumpkin; solid-pack 2 tb Sugar;
1/2 ts Salt; 2 ts Brandy;
1/4 ts Nutmeg; ground 1 Graham cracker pie shell;
3/4 ts Cinnamon; ground

Dissolve gelatin in cold water; set aside. Beat egg yolks lightly
and stir in milk, pumpkin, salt, and spices; blend well. Cook in top
of a double boiler, stirring constantly until thick and smooth, about
8 minutes. Remove from heat, add gelatin and sweetener, and stir
until completely dissolved. Cool, then chill in refrigerator until
mixture thickens to consistency of unbeaten egg white. Remove from
refrigerator. Beat egg whites until soft peaks form. Add sugar and
brandy gradually to egg whites, beating constantly until stiff,
glossy, and shiny. Fold carefully into but thoroughly into pumpkin
mixture. Turn carefully into the prepared pie shell; scatter reserve
2 tablespoons graham cracker crumbs on top as garnish. Chill about 8
hours. Slice into 8 equal portions. Food Exchanges per serving: 1
STARCH EXCHANGE + 1 FAT EXCHANGE; LOW-SODIUM DIETS: Omit salt. Use
unsalted margarine in crust recipe. When available, use unsalted
pumpkin for filling Source: The Art of Cooking for the Diabetic by
Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and
yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 11-26-94

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