Pumpkin Chiffon Pie Recipe
Pumpkin Chiffon Pie Recipe photo by Taste of Home

Pumpkin Chiffon Pie Recipe

Publisher Photo
For a tasty treat during the fall, try this special dessert. The vanilla pudding makes is extra creamy.—Karen Grimes, Stephens City, Virginia
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings

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

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.

Directions

  1. In a bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust.
  2. 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.
Originally published as Pumpkin Chiffon Pie in Country Woman May/June 1994, p35

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.

Reviews for Pumpkin Chiffon Pie

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MY REVIEW
Reviewed Oct. 2, 2011

"I MAKE THIS PIE AFTEN. FIRST TIME I HAVE A RECIPE IN A LONG TIME. ITS CHEAP EASY AND YUMMY"

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