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READY IN 4 hr

Pumpkin Chiffon Pie II

Read Reviews (14)

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

Ingredients Edit and Save

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Original recipe makes 1 - 9 inch pie Change Servings

2 3/4 cups nonfat milk
2 (1.5 ounce) envelopes sugar-free instant vanilla pudding mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon

1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (9 inch) reduced fat graham cracker pie crust

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Directions

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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PREP 30 mins
READY IN 4 hrs

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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.

—TATTOOEDLUCY

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Most Helpful Critical Review

Dec 02, 2004

I made it with only 2 cups of 2% milk and left it in the fridge all day. Mine turned out fine like that. A little rich, though. I would make it again.

—Maria

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16 Ratings

Apr 13, 2005

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:).

—ONEWHITEWINTER

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Nov 06, 2005

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.

—jenn lo

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Mar 20, 2005

Fast and easy to prepare. Tastes wonderful for a low fat and sugar desert.

—TBVISSER

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Nov 16, 2002

Last night was Thanksggiving and I made this pie for my family. I made it on Wednesday to get it out of the way, I covered it and refrigerated it just as the recipe directed. When I carried it into the dining room after our Thanksgiving meal and removed the cover with anticipation, I was devestated to find a gooey, runny mess in the pie crust. We had to dish it up in bowls and plop our cool whip onto what looked like watery sand. The filling tasted okay, but it just wasn't pie. This was my first Thanksgiving home from college and my first attempt to prepare a holiday dish for my family and the fact that the recipe doesn't work was quite a let down.

—DEVINT

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Jan 21, 2009

I really wanted to love this pie, but it was ok at best. Was not set up and very hard to serve. More the consistency of pudding. If I ever make it again, I'll layer it in parfait glasses and not put in a pie tin.

—Suki's mommy

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Feb 14, 2003

I like this recipie too. Please dont get mad at me because I spell bad I am a kid obbsessed with baking, one of the more supirior arts.I put five for kids like it because I know I do!!!

—SNAKE2099

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Nutrition

Calories
173 kcal
9%

Carbohydrates
31 g
10%

Cholesterol
2 mg
< 1%

Fat
3.8 g
6%

Fiber
1.9 g
7%

Protein
4.5 g
9%

Sodium
685 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Chiffon Pie II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 173
Calories from Fat: 35

% Daily Value *
Total Fat 3.8g 6 %
Saturated Fat 0.6g 3 %
Cholesterol 2mg < 1 %
Sodium 685mg 27 %
** Potassium 248mg 7 %
Total Carbohydrates 31g 10 %
Dietary Fiber 1.9g 7 %
Protein 4.5g 9 %
Sugars 12g
** Vitamin A 169 %
** Vitamin C 4 %
** Calcium 17 %
** Iron 8 %
** Thiamin 4 %
** Niacin 7 %
** Vitamin B6 4 %
** Magnesium 8 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.