Pumpkin Chiffon Pie

Contributed By: Kay Davis

Ingredients:

SERVES 8

1 (15 ounce) can pumpkin
1 (1 ounce) box sugar-free vanilla pudding mix
1 cup milk
1 cup Cool Whip Lite
2 teaspoons pumpkin pie spice
1 reduced fat graham cracker crust

Method:

In a medium mixing bowl blend pudding mix and milk until smooth.
Blend in pumpkin and pumpkin pie spice.
Fold in Cool Whip Lite.
Pour into pie shell and refrigerate at least three hours before serving.


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