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Harvest Chiffon Pie Recipe

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This recipe for Harvest Chiffon Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Knutson
Added: Tuesday, September 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups cooked squash
3/4 cup sugar
1 large egg
1 1/2 teaspoons apple pie spice
1/4 teaspoon salt
Beat with a whisk until blended

2 envelopes of unflavored gelatin
1 (12 ounce) can evaporated fat free milk

Directions:
Directions:
Mix these two together in a saucepan let stand until softened, about 5 minutes. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved. About 3 minutes. Stir in the squash mixture and cook, stirring constantly, until the mixtures is just begins to boil. 5-6 minutes. Transfer to a large bowl. refrigerate, stirring occasionally, until the squash mixture mounds and begins to set about 1 hour.
Gently whisk the squash mixture until smooth. With a rubber spatula, fold in the 1 cup thawed fat-free whipped topping. . Pour the mixture in a prepared reduced-fat graham cracker crust.. Sprinkle with 2 tablespoons of pecans if desired. Refrigerate until set and firm at least 2 hours or up to overnight.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Nutritional Info: 1/10 of pie -230 cal. 4 g. fat, 1 g. sat. fat., 1 g trans fat, 44 g. carb. 2 g. fiber 5 points for Weight watchers.

 

 

 

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