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Easy No-Bake Pumpkin Chiffon Pie




Source of Recipe


LIBBY'S


List of Ingredients




� 1 Recipe Crust
� 1 1/4 cups graham cracker crumbs
� 1/4 cup granulated sugar
� 1/2 teaspoon ground cinnamon
� 6 tablespoons butter or margarine
� 1 Recipe Filling
� 1 (30 oz.) can LIBBY'S Easy Pumpkin Pie Mix
� 1 large egg
� 1/4 cup packed brown sugar
� 4 teaspoons unflavored gelatin
� 1 cup heavy whipping cream
� 1 teaspoon vanilla extact


Recipe



FOR CRUST:


COMBINE graham cracker crumbs, granulated sugar and cinnamon in medium bowl; stir in butter. Press onto bottom and up side of 9-inch pie plate. Refrigerate while making filling.


FOR FILLING:


COMBINE pumpkin pie mix, egg, brown sugar and gelatin in medium saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until mixture begins to boil. Remove from heat. Pour into large bowl; cover. Refrigerate for 45 minutes or until partially set. Fold in whipped cream and vanilla extract.


SPOON filling into chilled crust. Refrigerate for about 3 hours or until firm.