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To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










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Pumpkin Light Pie



3 tb Butter or margarine
3/4 c Graham wafer crumbs
1 tb Plain gelatin 1 pkg
1/2 c Cold water
3 Eggs, separated
1/2 c Skim milk
1 1/4 c Canned pumpkin (or cooked)
1/2 ts Salt
1/4 ts Nutmeg
3/4 ts Cinnamon
1/2 ts Ginger
1/2 ts Allspice
1/2 c Granulated artificial sweet.
OR 2 tb. liquid SugarTwin
2 tb Sugar


Leftover pie may be frozen.
Melt butter or margarine in a 9 inch pie plate at High for 30 to 40 sec. Add graham wafer crumbs to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at High for 3 to 5 min, watching carefully to prevent scorching. Allow to cool before filling.
Dissolve gelatin in cold water and set aside. Beat egg yolks in a 2 quart measure or mixing bowl. Stir in milk, pumpkin, salt and spices. Mix well. Microwave at Medium Low 50% for 30 second intervals until thick and smooth, stirring after each interval. Add gelatin and sweetener. Stir until completely dissolved. Refrigerate until the thickness of unbeaten egg whites.
Beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff and shiny. Fold into pumpkin mixture, being careful to combine thoroughly. Pour into prepared pie shell. Chill overnight.













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