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Pumpkin Chiffon Pie Recipe

Pumpkin Chiffon Pie Recipe photo by Taste of Home

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"Even those on restricted diets should be able to enjoy a good piece of pie once in a while," contends Marijean Ackers of Riverside, California. "This creamy, wonderful dessert is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat."

This recipe is:

Quick

Diabetic Friendly

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Pumpkin Chiffon Pie Recipe

Prep: 10 min. + chilling

Yield: 8 Servings

10 10

Ingredients

2-1/2 cups cold fat-free milk
2 packages (1.5 ounces each) sugar-free instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 reduced-fat graham cracker crust (9 inches)
Reduced-fat whipped topping and additional cinnamon, optional

Directions

In a large bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust.
Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon. Yield: 8 servings.

Nutritional Facts One serving (without garnish) equals 217 calories, 3 g fat (0 saturated fat), 1 mg cholesterol, 684 mg sodium, 42 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

Originally published as Pumpkin Chiffon Pie in Taste of Home October/November 1999, p17

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Reviews for Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

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Reviewed on Sep. 24, 2010 by MeMe4

Made this pie several years back for Thanksgiving (mother-in-law diabetic). Actually my daughter and I fixed a Weight Watchers' Thanksgiving that year. We even had sugar-free banana pudding. Everything was sugar-free, low fat and very healthy. One brother-in-law says he never eats anything sugar-free. He ate this pie and also some banana pudding and never even knew the difference. Since then I lost my cookbook (lost everything when house burned) that this recipe was in and have decided to locate a copy here.

Reviewed on Oct. 11, 2008 by peach08

I made this today for the first time and it didn't firm up at all, even after being left in the fridge for 6 hours. Not sure what went wrong, as I followed the directions exactly and didn't modify any of the ingredients. It made for a nice tasting pudding though.