Pumpkin Chiffon Pie II Chef John Recipes
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| Pumpkin Chiffon Pie II |
"This recipe makes a pumpkin pie that is creamier and lighter than most."
Ingredients :
- 2 3/4 cups nonfat milk
- 2 (1.5 ounce) envelopes sugar-free instant vanilla pudding mix
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (9 inch) reduced fat graham cracker pie crust
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 4H |
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- In a large mixing bowl, combine the milk and pudding mix. Beat with electric beaters for 1 minute. Add pumpkin, cinnamon, ginger and cloves and beat for an additional minute. Pour filling into the prepared crust. Cover and chill for 2 hours or until firm.
Notes :
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