Pumpkin Chiffon Pie


Classifications: Cakes and Pies

Qty Measure Ingredient


2 3/4 cups cold skim milk

2 1/5 oz packages instant sugar-free vanilla pudding mix

1 15 oz can 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)

Light Frozen whipped topping

additional cinnamon, optional

Instructions: In a mixing 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.



Background: Note: DIABETIC EXCHANGES: One serving (without garnish) equals 2-1/2 starch, 1/2 fat; also, 217 calories, 684 mg sodium, 1 mg cholesterol, 42 gm carbohydrate, 4 gm protein, 3 gm fat.

Serves: 8

Food Exchanges: