Monday, October 23, 2006

Pie Recipes #168 - Low Fat Pumpkin Chiffon Pie Recipe

Submitted by Sue B.

INGREDIENTS: Reduced-fat graham cracker crust, 2 3/4 cups cold skim milk, 2 pkgs. (1.5-ounces each) instant sugar-free vanilla pudding mix, 15-ounce can solid pack pumpkin, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves, Light frozen whipped topping and additional cinnamon (optional).

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.


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