BLENDER PUMPKIN PIE

Blender Pumpkin Pie image

The filling for this no-bake pumpkin pie is quickly mixed in a blender. Just pour into a baked pastry shell and chill for an easy holiday dessert.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield 10 servings

Number Of Ingredients 9

Previous Next

Ingredients

1 envelope KNOX Unflavored Gelatine
1 can (12 oz.) fat-free evaporated milk, divided
1 can (15 oz.) pumpkin
3/4 cup firmly packed light brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 baked pastry shell (9 inch)

Steps:

Sprinkle gelatine over 1/4 cup of the evaporated milk in blender container; let stand 1 min. Heat remaining milk in microwave or saucepan just until warmed. (Do not let boil.) Add to blender container; cover. Blend on low speed 1 to 2 min. or until gelatine is completely dissolved. Add pumpkin, brown sugar, cinnamon, ginger and nutmeg; cover. Blend on high speed 2 to 3 min. or until well blended; pour into large bowl.
Add half of the whipped topping; stir gently until well blended. Pour into crust.
Refrigerate several hours or until firm. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 24 g, Protein 5 g