Gingersnap Pumpkin Chiffon Pie

Gingersnap Pumpkin Chiffon Pie

Prep:
20 mins
Cooking:
8 mins
Level:
Intermediate
Cooling:
120 mins
Yields:
8 servings

Impress your family and friends with this delicious pumpkin chiffon pie complimented with a gingersnap cookie crust. It is easy to make and a perfect solution for entertaining.

Ingredients

  • CRUST
  • 1 3/4 cups finely ground gingersnap cookie crumbs (about 40, 2-inch cookies)
  • 2 tablespoons granulated sugar
  • 1/3 cup melted butter
  • FILLING
  • 2 envelopes (7 grams each) unflavored gelatin
  • 1/4 cup very hot water
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 1 box (3.4 oz.) vanilla instant pudding and pie filling mix
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups thawed, frozen whipped topping

Directions

PREHEAT oven to 350° F. Grease 9-inch deep-dish pie plate.

FOR CRUST:
COMBINE
crumbs and sugar in medium bowl. Stir in butter. Reserve 1/3 cup crumb mixture for topping. Press remaining crumb mixture onto bottom and up sides of prepared pie plate.

BAKE for 8 minutes. Cool completely on wire rack.

FOR FILLING:
PLACE
gelatin in small saucepan. Pour water over gelatin; let stand for 1 minute. Heat over low heat, stirring often, until gelatin is dissolved. Add evaporated milk; heat, stirring frequently, until just hot (not boiling). Remove from heat.

BEAT pumpkin pie mix, pudding mix, evaporated milk & gelatin mixture and pumpkin pie spice in large mixer bowl on high speed for 3 minutes. Carefully fold in whipped topping. Spoon mixture into crumb crust. Sprinkle with reserved crumb mixture. Refrigerate for 2 hours or until firm enough to cut.

Baker's Comments

Nutritional Information

  • Serving Size
    1/8 servings of recipe
  • Calories 370
  • Calories from Fat 130

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 14g 22%
  • Saturated Fat 9g 45%
  • Cholesterol 25mg 9%
  • Sodium 510mg 21%
  • Carbohydrates 57g 19%
  • Dietary Fiber 4g 17%
  • Sugars 43g
  • Protein 5g
  • Vitamin A 110%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 10%

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