Pumpkin Chiffon Pie Ii - cooking recipe

Ingredients

2 3/4 cups nonfat milk
2 (1.5 ounce) envelopes sugar-free instant vanilla pudding mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (9 inch) reduced fat graham cracker pie crust

Preparation

In a large mixing bowl, combine the milk and pudding mix. Beat with electric beaters for 1 minute. Add pumpkin, cinnamon, ginger and cloves and beat for an additional minute. Pour filling into the prepared crust. Cover and chill for 2 hours or until firm.