Pumpkin Chiffon Pie

Pumpkin Chiffon Pie Recipe:

1 cup skim milk
1 cup evaporated skim milk
2 pkg (4 serving) instant French vanilla pudding
1 – 1/2 cups canned pumpkin
1 – 1/2 t. pumpkin pie spice
1 – 1/3 cups whipped topping, thawed (regular or fat free)

Beat all ingredients together on the lowest speed of an electric mixer for 1 minute. Pour into a baked and cooled pie crust. Chill until set, at least 3 hours. Serve with whipped cream or whipped topping.

This is also good when served as a pudding or mousse type dessert without the pie crust.

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