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Pumpkin Chiffon Pie Recipe

This delicious pie is so light and fluffy that folks will have room for a slice no matter how full they are! Guests are always delighted with the delicate flavor.

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Pumpkin Chiffon Pie Recipe

Prep: 25 min. + chilling

Yield: 6-8 Servings

15 10 25

Ingredients

1 envelope unflavored gelatin
1/2 cup cold water
3/4 cup milk
1 cup packed brown sugar
1 cup canned pumpkin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups whipped topping
1 graham cracker crust (9 inches)

Directions

In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, heat milk over medium heat until bubbles form around sides of saucepan. Add gelatin mixture; stir until dissolved. Stir in brown sugar until dissolved. Remove from the heat. Add the pumpkin, ginger, cinnamon and salt; mix well. Refrigerate until thickened, about 1-1/2 hours.
Fold whipped topping into pumpkin mixture. Pour into crust. Refrigerate for at least 4 hours or until firm. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts 1 piece equals 274 calories, 8 g fat (4 g saturated fat), 3 mg cholesterol, 220 mg sodium, 47 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Pumpkin Chiffon Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p92