University of Illinois Extension

Fluffy Pumpkin Pie


½ package Jiffy® pie crust mix
½ cup Splenda
1 teaspoon cornstarch
½ cup skim milk
1 egg
1 can pumpkin, 15 ounces
½ teaspoon cinnamon
1 envelope unflavored gelatin
¼ teaspoon nutmeg
¼ teaspoon ginger
1/8 teaspoon cloves
1 cup Cool Whip Free®


  1. Prepare pie crust mix according to directions. Cool.
  2. Whisk Splenda, gelatin, cornstarch, and milk in a saucepan over medium heat until boils and thickens. Whisk half of mixture into egg; then back into remaining milk mixture, heating until thickens.
  3. Remove milk mixture from heat and fold in pumpkin and spices. Cool.
  4. Fold topping into pumpkin mixture and spread into pie crust. Chill until set.

Total time: 3 hours
Preparation time: 30 minutes

Nutritional Facts

Calories: 142
Calories From Fat: 63
Total Fat: 7 g
Cholesterol: 30 mg
Sodium: 141 mg
Protein: 3 g
Carbohydrates: 17 g
Dietary Fiber: 2 g
Exchange: 1 starch, 1 fat
Carbohydrate Units: 1