No-Bake Pumpkin Chiffon Pie
Perfect for the holidays, this spicy pumpkin pie can be prepared in 30 minutes, and then needs a few hours to chill.
- Serves: 8
- Prep Time: 30 Minutes
- Total Time: 3 Hours 30 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 8
Serving Size: 1 slice (1/8 of pie)
- Amount Per Serving
- Calories:
- 270
- Calories from Fat:
- 150
- Total Fat:
- 17g
- Saturated Fat:
- 8g
- Cholesterol:
- 120mg
- Sodium:
- 260mg
- Total Carbs:
- 27g
- Dietary Fiber:
- 2g
- Sugars:
- 16g
- Protein:
- 5g
DIRECTIONS
Sprinkle gelatin over water in a medium saucepan. Let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Stir in pumpkin, 1/4 cup whipping cream and next 6 ingredients.
Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens and reaches 170 degrees. Pour pumpkin mixture into a heat resistant bowl. Stir in vanilla. Chill 40 minutes or until cool.
Beat remaining 3/4 cup whipping cream until soft peaks form; fold into pumpkin mixture. Pour pumpkin mixture into graham cracker crust.
Chill 3 hours or until firm.
INGREDIENTS
- 1 (.25 ounce) envelope unflavored gelatin
- 1/2 cup cold water
- 1 (15 ounce) can pumpkin
- 1 cup whipping cream, divided
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup brown sugar
- 1 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 (6 ounce) reduced fat graham cracker crust
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