Pumpkin Chiffon Pie
- Prep Time 10 min.
- Cook Time -
- Serves 8
Recipe Provided By: Taste of Home
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1. Ingredients
- 2 1/2 cups cold fat free milk
- 2 (1.5 ounce) envelopes sugar-free instant vanilla pudding mix
- 1 (15 ounce) can solid pack pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (9 inch) reduced fat graham cracker crust
- Reduced-fat whipped topping (optional)
- Additional ground cinnamon (optional)
Nutrition Info
Per Serving
- Calories: 199 kcal
- Carbohydrates: 31 g
- Dietary Fiber: 2 g
- Fat: 6 g
- Protein: 4 g
- Sugars: 12 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a mixing bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.
Yield: 8 servings
3. Still Hungry?
'Even those on restricted diets should be able to enjoy a good piece of pie once in a while,' contends Marijean Ackers of Riverside, California. 'This creamy, wonderful dessert is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat.'
Notes:
Nutrition Facts: One serving (without garnish) equals 217 calories, 3 g fat (0 saturated fat), 1 mg cholesterol, 684 mg sodium, 42 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.
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Family Favorite
MF S - November 20, 2007 08:39:56 PM PSTmy family has been enjoying this pumpkin chiffon pie for years! we love that it is light and fluffy, but still has great pumpkin flavor. and it is a breeze to make!
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