Easy No-Bake Pumpkin Chiffon Pie

Easy No-Bake Pumpkin Chiffon Pie

Prep:
20 mins
Level:
Easy
Cooling:
240 mins
Yields:
8 servings

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

Ingredients

  • CRUST
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) butter or margarine, melted
  • FILLING
  • 1 can (30 oz.) LIBBY'S® Easy 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

Directions

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.





Baker's Comments

Nutritional Information

  • Serving Size
    1/8 servings of recipe
  • Calories 410
  • Calories from Fat 190

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

% Daily Value *

  • Total Fat 21g 33%
  • Saturated Fat 13g 63%
  • Cholesterol 90mg 30%
  • Sodium 310mg 13%
  • Carbohydrates 49g 16%
  • Dietary Fiber 4g 16%
  • Sugars 39g
  • Protein 7g
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 4%

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