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Pumpkin Chiffon Pie IV

By: BEENER 
"A quick and easy pumpkin pie, light tasting and low in sugar and calories!"

This Kitchen Approved Recipe has an average star rating of 3.3 Rate/Review | Read Reviews (3)

What to Drink?
Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
10 Min
Ready In:
2 Hrs

Servings  (Help)

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Original Recipe Yield 1 - 9 inch pie
 

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

Directions

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 205 | Total Fat: 8.1g | Cholesterol: 1mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 3 stars. This recipe averages a 3.3 star rating.
Reviewed on Feb. 13, 2004 by ZENA510   view full review
Easy to make, this was either loved or very much disliked. Those that loved it said it was...
The reviewer gave this recipe 3 stars. This recipe averages a 3.3 star rating.
Reviewed on Nov. 3, 2003 by ROSALYND   view full review
Nice. Try it with the same amount of sweet potato or yams and enter heaven. More sugar from...
The reviewer gave this recipe 5 stars. This recipe averages a 3.3 star rating.
Reviewed on Feb. 9, 2011 by Sabrina0610   view full review
New twist on Pumpkin Pie, my family loved it. My husband never liked Pumpkin Pie until he...

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