Easy No-Bake Pumpkin Chiffon Pie
A light and fluffy no-bake version of the traditional pumpkin pie.
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter or margarine, melted
1 (30-ounce) can LIBBY'S® Easy Pumpkin Pie Mix
1 large egg, lightly beaten
1/4 cup packed brown sugar
4 teaspoons unflavored gelatin
1 cup heavy whipping cream, whipped
1 teaspoon vanilla extact
- For Crust: Combine graham cracker crumbs, granulated sugar and cinnamon in medium bowl; stir in butter. Press onto bottom and up side of 9-inch pie plate. Refrigerate while making filling.
- For Filling: Combine pumpkin pie mix, egg, brown sugar and gelatin in medium saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until mixture begins to boil. Remove from heat. Pour into large bowl; cover. Refrigerate for 45 minutes or until partially set. Fold in whipped cream and vanilla extract.
- Spoon filling into chilled crust. Refrigerate for about 3 hours or until firm.
Makes 8 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.