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    Pie: 3 pt. Pumpkin Chiffon Pie


    Source of Recipe


    JoAnna Lund

    List of Ingredients




    2 cups (one 16 oz. can ) canned pumpkin
    1 ( 4-serving) package Jell-O sugar free instant vanilla pudding mix
    2/3 cup Carnation nonfat dry milk powder
    1 tsp. pumpkin pie spice
    3/4 cup water
    1 cup Cool Whip Lite
    1 (6-ounce) Keebler graham-cracker piecrust
    2 Tblspoons ( 1/2 ounce ) chopped pecans

    Recipe



    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 1/4 cup Cool Whip Lite. Pour mixture into piecrust. Refrigerate for about 15 minutes. Spread remaining 3/4 cup Cool Whip Lite over top of set filling. Sprinkle pecans evenly on top. Refrigerate until ready to serve.

    Serves 8. 206 cals, 8 gms fat, 4 gms pro,30 gms calcium,3 fiber !

    Buny's Note: original poster uncertain of number of points per serving.

 

 

 

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