pumpkin Chiffon Pie

By GmaJan12

Ingredients

• 2-1/2 cups cold fat-free milk
• 2 packages (1.5 ounces each) sugar-free instant vanilla pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 reduced-fat graham cracker crust (9 inches)
• Reduced-fat whipped topping and additional cinnamon, optional

Details

Servings 8

Preparation

Step 1

In a large 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.