BCL - Pumpkin Chiffon Pie II So Tasty

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Pumpkin Chiffon Pie II

"This recipe makes a pumpkin pie that is creamier and lighter than most."

Ingredients :

2 3/4 cups nonfat milk
2 (1.5 ounce) envelopes sugar-free instant vanilla pudding mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (9 inch) reduced fat graham cracker pie crust

Instructions :

Prep : 30M	Cook : 8M	Ready in : 4H

In a large mixing bowl, combine the milk and pudding mix. Beat with electric beaters for 1 minute. Add pumpkin, cinnamon, ginger and cloves and beat for an additional minute. Pour filling into the prepared crust. Cover and chill for 2 hours or until firm.

Notes :

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