Pumpkin Chiffon Pie

2-3/4 cups cold skim milk
2 packages (1.5 ounces each) instant sugar-free vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 reduced-fat graham cracker crust (9 inches)
Light frozen whipped topping and additional cinnamon, optional

In a mixing bowl, combine milk and pudding mix. Beat for 1 minute
(mixture will be thick). Add pumpkin and spices; beat 1 minute
longer. Pour into pie crust. Cover and refrigerate for 2 hours or
until firm. If desired, garnish with whipped topping and sprinkle
with cinnamon. Yield: 8 servings.

Nutritional Analysis: One serving (without garnish) equals 217
calories, 684 mg sodium, 1 mg cholesterol, 42 gm carbohydrate, 4 gm
protein, 3 gm fat. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.


http://groups.yahoo.com/group/Recipe_USA_Group/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/