Pumpkin Chiffon Pie - cooking recipe

Ingredients

2 3/4 c. cold milk
2 pkg. (1.5 oz.) instant vanilla pudding mix
1 (15 oz.) can solid-pack pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (9-inch) graham cracker crust

Preparation

In a mixing bowl, combine the milk and pudding mix. Beat for 1 minute (the mixture will be thick). Add pumpkin and spices. Beat 1 minute longer. Pour into pie crust. Cover and refrigerate for 2 hours or until firm. Yield: 8 servings.