Pumpkin Chiffon Pie IV recipe

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Ingredients

1 (9 inch) prepared graham cracker crust
1 cup pumpkin puree
1 (1 ounce) package instant sugar-free vanilla pudding mix
½ teaspoon pumpkin pie spice
1 cup nonfat evaporated milk
1 ½ cups lite frozen whipped topping, thawed

Nutrition Info

205.3 calories
carbohydrate: 30.3 g
cholesterol: 1.3 mg
fat: 8.1 g
fiber: 1.3 g
protein: 3.9 g
saturatedFat: 2.9 g
servingSize: -
sodium: 405.9 mg
sugar: 16.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, combine pumpkin puree, pudding mix, pumpkin pie spice and evaporated milk. Mix well. Fold in 1 cup of the whipped topping. Pour filling into pie shell. Chill for 2 hours, or until set.

  2. Spread remaining 1/2 cup whipped topping over filling.

Recipe Yield

1 - 9 inch pie

Recipe Note

A quick and easy pumpkin pie, light tasting and low in sugar and calories!

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