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ANNINSD Posts: 5,878
6/10/08 6:04 P

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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

206 calories, 8g fat, 4g protein, 30g carbo, 350mg sodium, 3g Fiber

Diabetic: 2 St, 1 Fa



Ann in San Diego


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