Pumpkin Chiffon Pie II Recipe

Ingredients <br>- 2 ¾ cups nonfat milk <br>- 2 (1.5 ounce) envelopes sugar-free instant vanilla pudding mix <br>- 1 (15 ounce) can pumpkin puree <br>- 1 teaspoon ground cinnamon <br>- ½ teaspoon ground ginger <br>- ¼ teaspoon ground cloves <br>- 1 (9 inch) reduced fat graham cracker pie crust <br><p></p>Directions <br>step 1: In a large mixing bowl, combine the milk and pudding mix. Beat with electric beaters for 1 minute. Add pumpkin, cinnamon, ginger and cloves and beat for an additional minute. Pour filling into the prepared crust. Cover and chill for 2 hours or until firm. <br>

Ingredients
- 2 ¾ cups nonfat milk
- 2 (1.5 ounce) envelopes sugar-free instant vanilla pudding mix
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 (9 inch) reduced fat graham cracker pie crust

Directions
step 1: In a large mixing bowl, combine the milk and pudding mix. Beat with electric beaters for 1 minute. Add pumpkin, cinnamon, ginger and cloves and beat for an additional minute. Pour filling into the prepared crust. Cover and chill for 2 hours or until firm.

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