Blender Pumpkin Chiffon Pie Recipe

• 2 pkg. Knox gelatin
• 1/2 c. cool lowfat milk
• 1/2 c. lowfat milk, heated to boiling
• 3/4 c. packed brown sugar
• 2 c. canned pumpkin
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 c. whipping cream
• 1 c. ice cubes (about 5)
• 9 in. graham cracker crust

1. Sprinkle gelatin over cool lowfat milk in blender container.
2. Allow to stand for 5 min.
3. Add in boiling lowfat milk, cover and process at low speed till gelatin dissolves.
4. Add in brown sugar, pumpkin, slat, spices and cream; cover an process at high speed.
5. Add in ice cubes, one at a time and process till mix is smooth and ice melted.
6. Pour in crust and refrigeratetill hard.

gelatin, cool lowfat milk, milk, brown sugar, pumpkin, salt, cinnamon, nutmeg, ginger, whipping cream, graham cracker crust

Taken from cookeatshare.com/recipes/blender-pumpkin-chiffon-pie-29812 (may not work)