Print Options

Back to Pumpkin Chiffon Pie >

Include these items:

Select reviews >

Taste of Home Logo

Pumpkin Chiffon Pie

 Pumpkin Chiffon Pie
For a tasty treat during the fall, try this special dessert. The vanilla pudding makes is extra creamy.—Karen Grimes, Stephens City, Virginia
6-8 ServingsPrep: 20 min. + chilling

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.