Pumpkin-ginger chiffon pie
12
Points®
Total time: 38 min • Prep: 30 min • Cook: 8 min • Serves: 8 • Difficulty: Easy
This delicious, gorgeous-looking pie may find a coveted spot on your dessert table at Thanksgiving, but considering how easy it is to put together, you may find yourself reaching for this recipe beyond the holidays. Be sure to use pure canned pumpkin purée for this pie recipe, not pumpkin pie mix, which contains sugar and spices. You won't need those additional spices, as you add ground cinnamon, ginger, and cloves to the pie filling. Store-bought graham-cracker crust cuts down substantially on the prep time, and you can also refrigerate the pie overnight, so you'll be able to have it on hand whenever you're ready to serve it.
Ingredients
Canned pumpkin puree
15 oz
Sugar
0.75 cup(s)
Egg
1 large egg(s)
Ground cinnamon
1 tsp
Ground ginger
1 tsp
Ground cloves
0.25 tsp
Table salt
0.25 tsp
Unflavored gelatin
2 Tbsp
Fat free evaporated milk
12 oz
Non-dairy aerosol whipped topping
1 cup(s)
Pie crust
6 oz
Chopped pecans
2 Tbsp
Instructions
1
Whisk together the pumpkin, sugar, egg, cinnamon, ginger, cloves, and salt in a large bowl until blended; set aside.
2
Sprinkle the gelatin over the evaporated milk in a medium saucepan. Let stand until softened, about 5 minutes. Heat over medium heat, stirring occasionally, until the gelatin is completely dissolved, about 2 minutes. Stir in the pumpkin mixture and cook, stirring constantly, until the mixture just begins to boil. Pour into a medium bowl; refrigerate until the filling begins to set, about 40 minutes.
3
Whisk the pumpkin mixture until smooth and creamy. With a rubber spatula, gently fold in the whipped topping until blended. Spoon into the crust, spreading it evenly; sprinkle with the pecans. Refrigerate until firm, at least 2 hours or up to overnight. Yields 1⁄8 of pie per serving.
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