Pumpkin Chiffon Pie II

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

4 h servings 173 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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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.

Reviews

Read all reviews 14
  1. 18 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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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...

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 fro...

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 yo...

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.

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

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...

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 ...

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!!!

I made this for the first time on Thanksgiving for my friend's diabetic father. He absolutely loved and said he would not eat any other sugar-free pies but mine.

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