food No-Bake Pumpkin Chiffon Pie recipe
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No-Bake Pumpkin Chiffon Pie recipe
    1 servings

Ingredients:

  • 1 (.25 ounce) envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 (15 ounce) can pumpkin
  • 1 cup whipping cream, divided
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granular
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 (6 ounce) reduced fat graham cracker crust

    Instructions:

  • SPRINKLE gelatin over water in a medium saucepan.
  • Let stand 1 minute.
  • Cook over low heat, stirring until gelatin dissolves.
  • Stir in pumpkin, 1/4 cup whipping cream and next 6 ingredients.
  • COOK over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens and reaches 170 degrees.
  • Pour pumpkin mixture into a heat resistant bowl.
  • Stir in vanilla.
  • Chill 40 minutes or until cool.
  • BEAT remaining 3/4 cup whipping cream until soft peaks form; fold into pumpkin mixture.
  • Pour pumpkin mixture into graham cracker crust.
  • CHILL 3 hours or until firm.



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