Pumpkin Chiffon Pie

posted by Michelle from MS 11-24-98 2:17 PM

Pumpkin Chiffon Pie
(only 7 grams of fat per serving)

2 cups (1- 16 oz. can) canned pumpkin
1 (4 serving) pkg. sugar-free instant vanilla pudding mix
2/3 cup Carnation® nonfat dry milk powder
1 teaspoon pumpkin-pie spice
3/4 cup water
1 cup Cool-Whip® light
1 (6 oz.) graham-cracker pie crust
2 Tablespoon chopped pecans (optional)

In a medium bowl, combine canned pumpkin, dry pudding mix, dry milk powder, pumpkin pie spice, and water. Mix well using a wire wisk. Blend in 1/4 cup Cool Whip. Pour mixture into pie crust.

Refrigerate for about 15 minutes. Spread remaining 3/4 cup Cool Whip over top of the set filling. Sprinkle with pecans if desired. Refrigerate until ready to serve.

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