1 envelope Knox Gelatin
1 1/4 cup canned pumpkin
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup Splenda® No Calorie Sweetener, Granulated or Truvia®
No Calorie Sweetener, Granulated
3 eggs - yolks separated from whites in separate bowls
1/4 cup cold water
1/2 cup milk
1/2 tsp salt 1 pre-baked pie shell

In medium saucepan, slightly beat egg yolks.

Add 1/2 cup Splenda or Truvia sugar substitute, pumpkin, milk, salt, and spices. Cook until
thick in double boiler.

In a small bowl, sprinkle gelatin over cold water. Let sit for 5 minute, then add gelatin to hot
pumpkin mixture mix thoroughly and cool.

Beat egg whites with the last 1/2 cup Splenda or Truvia sugar substitute, until stiff. Fold
beaten egg whites into cooled pumpkin mixture and pour into pie shell.
Chill in refrigerator for at least 1 hour

Serve with Cool Whip or other whipped cream. Bon Appetite!
Judy Silva’s Pumpkin Chiffon Pie