Fluffy Pumpkin Pie

Ingredients

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®

Directions
  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.
Prep Time
30 min
Nutrition Facts
  • Servings per Recipe: 1 9-inch pie, 8 servings
    • Calories: 142
    • Calories from Fat: 63
  • Total Fat: 7
  • Cholesterol: 30 mg
  • Sodium: 141 mg
  • Carbohydrate: 17 g
  • Dietary Fiber: 2 g
  • Protein: 2 g
  • Exchange: 1 starch, 1 fat
  • Carbohydrate Units: 1