Pumpkin Chiffon Pie serves 8 From Healthy Exchange Cookbook
2 cups (one 16 oz can) canned pumpkin 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 2/3 cup Carnation n/f dry milk powder 1 tsp. pumpkin pie spice 3/4 cup water 1 cup cool whip Lite (divided) 1 (6 oz) Keebler graham cracker piecrust 2 tabl. (1/2 oz) chopped pecans
In a medium bowl, combine canned pumpkin, dry pudding mix, dry milk powder, pumpkin pie spice, and water. Mix well using a wire whisk. Blend in 1/2 cup Cool Whip Lite. Pour mixture into piecrust. Refrig. about 15 min. Spread remaining 3/4 cup Cool Whip Lite over top of set filling. Sprinkle pecans evenly over top. Refrig. until ready to serve.
Each serving equals: HE: 1/2 Br, 1/2 Ve, 1/4 SM, 1/4 Fa, 3/4 Sl, 19 OC
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.