CHIFFON PUMPKIN PIE

Chiffon Pumpkin Pie image

For a lighter and fluffier version of than a pumpkin pie, try this delicious recipe. The gingersnap crust and pumpkin mixture compliment each other well.-Lynn Baker, Osmond, Nebraska

Provided by Taste of Home

Time 20m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1 cup finely crushed gingersnaps (about 24)
3 tablespoons butter, melted
2 envelopes unflavored gelatin
1/2 cup fat-free milk
1/2 cup sugar
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 carton (8 ounces) frozen fat-free whipped topping, thawed
Additional whipped topping, optional

Steps:

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. Garnish with additional whipped topping if desired.

Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.