2 cups canned pumpkin
1 package Jell-O sugar-free instant vanilla pudding mix
2/3 cup Carnation nonfat dry milk powder
1 teaspoon pumpkin-pie spice
� cup water
1 cup Cool Whip Lite
1 Keebler graham-cracker piecrust
2 tablespoons chopped pecans


In a bowl, combine pumpkin, pudding mix, milk powder, spice and water. Whip together with a wire whisk. Blend in � cup Cool Whip. Pour mixture into pie crust. Refrigerate to set. Spread remaining Cool Whip over the top. When ready to serve, sprinkle pecans evenly on top.

This low-fat JoAnna Lund recipe is great for fall holidays.

Pumpkin Chiffon Pie
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