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Sugar-Free Pumpkin Chiffon Pie

"Even those on restricted diets should be able to enjoy a good piece of pie once in a while," contends Marijean Ackers of Riverside, California. "This creamy, wonderful dessert is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat."
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings


  • 2-1/2 cups cold fat-free milk
  • 2 packages (1.5 ounces each) sugar-free instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 reduced-fat graham cracker crust (9 inches)
  • Reduced-fat whipped topping and additional cinnamon, optional


  • In a large bowl, combine milk and pudding mix. Beat for 1 minute (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. If desired, garnish with whipped topping and sprinkle with cinnamon.
Nutrition Facts
1 slice: 217 calories, 3g fat (0 saturated fat), 1mg cholesterol, 684mg sodium, 42g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

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  • janet713
    Nov 9, 2016

    this was very tasty, but mine did not firm up. do you use large size pudding, that serves four?

  • maritab
    Mar 31, 2013

    No comment left

  • MeMe4
    Sep 24, 2010

    Made this pie several years back for Thanksgiving (mother-in-law diabetic). Actually my daughter and I fixed a Weight Watchers' Thanksgiving that year. We even had sugar-free banana pudding. Everything was sugar-free, low fat and very healthy. One brother-in-law says he never eats anything sugar-free. He ate this pie and also some banana pudding and never even knew the difference. Since then I lost my cookbook (lost everything when house burned) that this recipe was in and have decided to locate a copy here.

  • peach08
    Oct 11, 2008

    I made this today for the first time and it didn't firm up at all, even after being left in the fridge for 6 hours. Not sure what went wrong, as I followed the directions exactly and didn't modify any of the ingredients. It made for a nice tasting pudding though.