"The belly rules the mind."--Spanish Proverb

Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shandi Spurgeon
Added: Thursday, October 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Combine and blend slowly:
two 3 & 3/4 oz. Pkgs. instant Vanilla Pudding and 1 1/2 cups of Milk
Blend in:
1 lb. can of Pumpkin
1/4 t. Salt
1/2 t. Pumpkin Pie Seasoning
1 t. Vanilla
1/2 t. Cinnamon

Directions:
Directions:
Fold in 1/2 of 10oz. Carton of CoolWhip. Pour into Crust.
Top with remaining CoolWhip. Sprinkle with 2 tablespoons of Pecans, Chopped fine. Chill

Personal Notes:
Personal Notes:
In Honor of Jerry Garry

 

 

 

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