I currently dont have an oven but love to bake thanks to this delicious No Back Pumpkin Chiffon Recipe I still can.

Its a fool-proof recipe that isnt too sweet.


Simply delicious, especially served with chocolate chip and caramel ice cream and some to die for chocolate sauce.


This Creamy Pumpkin Pie is a perfect fit for those with food allergies,.

Its lower in carbs.

Store in the freezer, and let thaw 45 min before serving.


Ingredients

* 3 egg yolks
* 1/2 cup white sugar
* 1 1/4 cups canned pumpkin
* 1/2 cup milk
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 (.25 ounce) package unflavored gelatin
* 1/4 cup cold water
* 3 egg whites, stiffly beaten
* 1/2 cup white sugar
* 1 (9 inch) pie crust, baked



Directions

1. Beat egg yolks.
2. Add 1/2 cup sugar, then pumpkin, milk, salt and spices.
3. Cook in double boiler until thick.
4. Soften gelatin in cold water, then stir into hot mixture.
5. Beat whites to soft peaks, and gradually pour in 1/2 cup sugar.
6. Continue whipping to medium-stiff peaks.
7. Fold into the pumpkin mixture.
8. Pour into cooled pie shell and chill.

Amount Per Serving Approximate: Calories: 229 | Total Fat: 7.3g | Cholesterol: 78mg