Pumpkin Chiffon Pie

Pumpkin Chiffon Pie:

2 1/2 cups nonfat milk

2 (1.5 oz) envelopes sugar-free instant vanilla pudding mix

1 (15 oz) 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

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 3 hours, or until firm.

Nutritional Information:

Amount per Serving:

Calories: 174

Total Fat: 3.9g

Cholesterol: 2mg