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Easy No-Bake Pumpkin Chiffon Pie

Source of Recipe

Libby's


Recipe Introduction

A light and fluffy no-bake version of the traditional pumpkin pie. MIL makes

List of Ingredients

1 Recipe Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
6 tablespoons (3/4 stick) butter, melted

Filling
1 can (30 oz.) Pumpkin Pie Mix
1 large egg, lightly beaten
1/4 cup packed brown sugar, packed
4 teaspoons unflavored gelatin
1 cup heavy whipping cream, whipped
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.