Pumpkin Chiffon Pie Recipe

Pumpkin Chiffon Pie Recipe photo by Taste of Home

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For a tasty treat during the fall, try this special dessert. The vanilla pudding makes is extra creamy.—Karen Grimes, Stephens City, Virginia

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Pumpkin Chiffon Pie Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

20 20

Ingredients

1 package (3 ounces) cream cheese, softened
1 tablespoon sugar
1-1/2 cups whipped topping
1 graham cracker crust (8 or 9 inches)
1 cup cold milk
2 packages (3.4 ounces each) 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
Chopped nuts and/or additional whipped topping, optional

Directions

In a bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust.
In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes. Let stand for 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or whipped topping if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 272 calories, 13 g fat (6 g saturated fat), 16 mg cholesterol, 340 mg sodium, 36 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Pumpkin Chiffon Pie in Country Woman May/June 1994, p35