Pumpkin Chiffon Pie II14 Reviews
- Prep: 30 min
- Ready In: 4 hr
“This recipe makes a pumpkin pie that is creamier and lighter than most.” - by Sandy
Original recipe yields 1 - 9 inch pie
- 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.
Amount Per Serving (8 total)
- 173 cal
- 3.8 g
- 31 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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...." See more 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 hubb..." See morey. 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:)."
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