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Chiffon Pumpkin Pie

 Chiffon Pumpkin Pie
For a lighter and fluffier version of than a pumpkin pie, try this delicious recipe. The gingersnap crust and pumpkin mixture compliment each other well.—Lynn Baker, Osmond, Nebraska
16 ServingsPrep: 20 min. + chilling

Ingredients

  • 1 cup finely crushed gingersnaps (about 24)
  • 3 tablespoons butter, melted
  • 2 envelopes unflavored gelatin
  • 1/2 cup fat-free milk
  • 1/2 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed
  • Additional whipped topping, optional

Directions

  • In a small bowl, combine cookie crumbs and butter. Press onto the
  • bottom of a greased 9-in. springform pan; set aside.
  • In a large saucepan, combine gelatin and milk; let stand for 5
  • minutes. Heat milk mixture to just below boiling; remove from the
  • heat. Stir in sugar until dissolved. Add the pumpkin, salt,
  • cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour
  • over crust. Refrigerate until set, about 3 hours.
  • Remove sides of pan just before serving. Garnish with additional
  • whipped topping if desired. Yield: 16 servings.

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Chiffon Pumpkin Pie (continued)

Nutritional Facts: 1 slice equals 125 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 172 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.