Pumpkin Chiffon Pie II

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

Ingredients 4 h {{adjustedServings}} servings 173 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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.
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Reviews 14

  1. 18 Ratings


Just a note here, Peoples pies were probably runny because one package of pudding mix requires 2 cups of liquid. This recipe has more than half a cup extra. No more than 4 cups liquid should be used. ie: 2 1/2 cups milk and 1 1/2 cups pumpkin. (12 oz) This will give you a nice firm pie.


This is a very quick, easy recipe to make that has everything going for it - low fat, low calorie, higher fiber than a typical dessert, very filling and two very enthusiasic thumbs up rating from hubby. The only reason it did not get a five star rating, was due to texture and pumpkin flavor being a bit overpowered by the spices. I modifed the recipe slightly to include 1 packet of unflavored gelatin diluted in 1 cup of boiling water, which was then added to the pumpkin mixture, for a pie slice that holds together a little better, and a 1/4 cup of sugar/splenda to mellow the spices. Excellent pie though! Will make again:).

jenn lo

This recipe is FANTASTIC! My whole family are pumpkin pie lovers, and this really hit the spot without the fuss of baking! One word of advice use a Name-brand pumpkin or make sure that what you use is well drained or it will turn out like pumpkin soup in a crust.