The filling for this no-bake pumpkin pie is quickly mixed in a blender. Just pour into a baked pastry shell and chill for an easy holiday dessert.
What You Need
Original recipe yields 10 servings
1 envelope KNOX Unflavored Gelatine
1 can (12 oz.) fat-free evaporated milk, divided
1 can (15 oz.) pumpkin
3/4 cup firmly packed light brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 baked pastry shell (9 inch)
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Let's Make It
Sprinkle gelatine over 1/4 cup of the evaporated milk in blender container; let stand 1 min. Heat remaining milk in microwave or saucepan just until warmed. (Do not let boil.) Add to blender container; cover. Blend on low speed 1 to 2 min. or until gelatine is completely dissolved. Add pumpkin, brown sugar, cinnamon, ginger and nutmeg; cover. Blend on high speed 2 to 3 min. or until well blended; pour into large bowl.
Add half of the whipped topping; stir gently until well blended. Pour into crust.
Refrigerate several hours or until firm. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
Drizzle serving plates with maple syrup before topping with slices of pie.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.