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Gingersnap Pumpkin Chiffon Pie

Gingersnap Pumpkin Chiffon Pie
Makes:
8 servings
Prep Time:
20
minutes
Total Time:
148
minutes
based on
1 reviews
Impress your family and friends with this delicious pumpkin chiffon pie complimented with a gingersnap cookie crust. It is easy to make and a perfect solution for entertaining.

In this recipe:



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Ingredients:

  • CRUST
  • 1 3/4 cups finely ground gingersnap cookie crumbs (about 40, 2-inch cookies)
  • 2 tablespoons granulated sugar
  • 1/3 cup melted butter
  • FILLING
  • 2 envelopes (7 grams each) unflavored gelatin
  • 1/4 cup very hot water
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 1 box (3.4 oz.) vanilla instant pudding and pie filling mix
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups thawed, frozen whipped topping

Directions:

PREHEAT oven to 350° F. Grease 9-inch deep-dish pie plate.

FOR CRUST:
COMBINE
crumbs and sugar in medium bowl. Stir in butter. Reserve 1/3 cup crumb mixture for topping. Press remaining crumb mixture onto bottom and up sides of prepared pie plate.

BAKE for 8 minutes. Cool completely on wire rack.

FOR FILLING:
PLACE
gelatin in small saucepan. Pour water over gelatin; let stand for 1 minute. Heat over low heat, stirring often, until gelatin is dissolved. Add evaporated milk; heat, stirring frequently, until just hot (not boiling). Remove from heat.

BEAT pumpkin pie mix, pudding mix, evaporated milk & gelatin mixture and pumpkin pie spice in large mixer bowl on high speed for 3 minutes. Carefully fold in whipped topping. Spoon mixture into crumb crust. Sprinkle with reserved crumb mixture. Refrigerate for 2 hours or until firm enough to cut.


Reviews:

Review This Recipe
  •  Star(s)

    Gingersnap Pumpkin Chiffon Pie

    Norma McCrary from WASHINGTON, IN

    Was very easy to make and had a really great flavor.Will make again

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 370
  • Calories from Fat: 130
  • Total Fat: 14g (22% of DV)
  • Saturated Fat: 9g (45% of DV)
  • Cholesterol: 25mg (9% of DV)
  • Sodium: 510mg (21% of DV)
  • Carbohydrates: 57g (19% of DV)
  • Dietary Fiber: 4g (17% of DV)
  • Sugars: 43g
  • Protein: 5g
  • Vitamin A: 110% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Gingersnap Pumpkin Chiffon Pie

Ingredients

  • CRUST
  • 1 3/4 cups finely ground gingersnap cookie crumbs (about 40, 2-inch cookies)
  • 2 tablespoons granulated sugar
  • 1/3 cup melted butter
  • FILLING
  • 2 envelopes (7 grams each) unflavored gelatin
  • 1/4 cup very hot water
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 1 box (3.4 oz.) vanilla instant pudding and pie filling mix
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups thawed, frozen whipped topping

 

Directions

PREHEAT oven to 350° F. Grease 9-inch deep-dish pie plate.

FOR CRUST:
COMBINE
crumbs and sugar in medium bowl. Stir in butter. Reserve 1/3 cup crumb mixture for topping. Press remaining crumb mixture onto bottom and up sides of prepared pie plate.

BAKE for 8 minutes. Cool completely on wire rack.

FOR FILLING:
PLACE
gelatin in small saucepan. Pour water over gelatin; let stand for 1 minute. Heat over low heat, stirring often, until gelatin is dissolved. Add evaporated milk; heat, stirring frequently, until just hot (not boiling). Remove from heat.

BEAT pumpkin pie mix, pudding mix, evaporated milk & gelatin mixture and pumpkin pie spice in large mixer bowl on high speed for 3 minutes. Carefully fold in whipped topping. Spoon mixture into crumb crust. Sprinkle with reserved crumb mixture. Refrigerate for 2 hours or until firm enough to cut.

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