Pumpkin Chiffon Pie II recipe

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Ingredients

2 ¾ cups nonfat milk
2 (1.5 ounce) envelopes sugar-free instant vanilla pudding mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 (9 inch) reduced fat graham cracker pie crust

Nutrition Info

172.8 calories
carbohydrate: 31 g
cholesterol: 1.7 mg
fat: 3.8 g
fiber: 1.9 g
protein: 4.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 685.1 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large mixing bowl, combine the milk and pudding mix. Beat with electric beaters for 1 minute. Add pumpkin, cinnamon, ginger and cloves and beat for an additional minute. Pour filling into the prepared crust. Cover and chill for 2 hours or until firm.

Recipe Yield

1 - 9 inch pie

Recipe Note

This recipe makes a pumpkin pie that is creamier and lighter than most.

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