Pumpkin Chiffon Pie IV
Ingredients2 h servings 205 cals
- In a large bowl, combine pumpkin puree, pudding mix, pumpkin pie spice and evaporated milk. Mix well. Fold in 1 cup of the whipped topping. Pour filling into pie shell. Chill for 2 hours, or until set.
- Spread remaining 1/2 cup whipped topping over filling.
Per Serving: 205 calories; 8.1 g fat; 30.3 g carbohydrates; 3.9 g protein; 1 mg cholesterol; 406 mg sodium. Full nutrition
ReviewsRead all reviews 3
Easy to make, this was either loved or very much disliked. Those that loved it said it was their fav pumpkin pie recipe.
Nice. Try it with the same amount of sweet potato or yams and enter heaven. More sugar from the yams - but not that much.