Pumpkin Chiffon Pie IV

3 Reviews

Prep: 10 min
Ready In: 2 hr

“A quick and easy pumpkin pie, light tasting and low in sugar and calories!” - by BEENER

Ingredients

1 (9 inch) prepared graham cracker crust
1 cup pumpkin puree
1 (1 ounce) package instant sugar-free vanilla pudding mix
1/2 teaspoon pumpkin pie spice
1 cup nonfat evaporated milk
1 1/2 cups lite frozen whipped topping, thawed

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Metric US

Original recipe yields 1 - 9 inch pie

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
205 cal
10%

Fat
8.1 g
13%

Carbs
30.3 g
10%

Based on a 2,000 calorie diet

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Reviews (3)

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ZENA510

Feb. 13, 2004

"Easy to make, this was either loved or very much disliked. Those that loved it said it was their fav pumpkin pie recipe...." See more"

ROSALYND

Nov. 3, 2003

"Nice. Try it with the same amount of sweet potato or yams and enter heaven. More sugar from the yams - but not that much...." See more"

Sabrina0610

Feb. 9, 2011

"New twist on Pumpkin Pie, my family loved it. My husband never liked Pumpkin Pie until he tried this one. It's a keeper for sure. Nice and fluffy!..." See more"

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