Pumpkin Chiffon Pie II


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

Prep Time:
30 mins
Additional Time:
3 hrs 30 mins
Total Time:
4 hrs
1 to 9 - inch pie


  • 2 ¾ cups nonfat milk

  • 2 (1.5 ounce) envelopes sugar-free instant vanilla pudding mix

  • 1 (15 ounce) can pumpkin puree

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • 1 (9 inch) reduced fat graham cracker pie crust


  1. 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.

Nutrition Facts (per serving)

173 Calories
4g Fat
31g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 173
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 685mg 30%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 7%
Total Sugars 12g
Protein 5g
Vitamin C 2mg 12%
Calcium 138mg 11%
Iron 1mg 4%
Potassium 248mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.