EASY NO BAKE PUMPKIN CHIFFON PIE
Steps:
- Combine pumpkin pie mix, eggs, brown sugar, and gelatin in a medium sauce pan. Cook over medium heat for 3-4 min. or until mixture begins to boil. Pour into a large bowl, cover and refrigerate for 45 min or until partially set. Fold in whipped cream and vanilla extract. Spoon into chilled pie crust and refrigerate for 3 hours or until firm.
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