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Chiffon Pumpkin Pie


  • 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


  • 1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
  • 2. 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.
  • 3. Remove sides of pan just before serving. Garnish with additional whipped topping if desired.

Nutrition Facts

1 slice: 125 calories, 3g fat (2g saturated fat), 6mg cholesterol, 172mg sodium, 22g carbohydrate (11g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.


Average Rating: 5
  • Sue Zappa
    Nov 17, 2018
    Made this last Thanksgiving
  • Sue Zappa
    Nov 17, 2018
    Made this last Thanksgiving
  • webesmiley
    Dec 31, 1969

    Was looking for a light and fluffy pumpkin pie and this fit the bill perfectly! Had to fight everybody to save a tiny little piece to bring home for the hubby. Made my own graham cracker crust for it too. Will definitely be adding this one to my dessert/pie repertoire.

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