Pumpkin Chiffon Pie Recipe photo by Taste of Home
Pumpkin Chiffon Pie
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
For a tasty treat during the fall, try this pumpkin chiffon pie. The vanilla pudding makes is extra creamy.—Karen Grimes, Stephens City, Virginia
Ingredients
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3 ounces cream cheese, softened
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1 tablespoon sugar
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1-1/2 cups whipped topping
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1 graham cracker crust (9 inches)
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1 cup cold whole milk
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2 packages (3.4 ounces each) instant vanilla pudding mix
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1 can (15 ounces) solid-pack pumpkin
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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Optional: Chopped nuts and additional whipped topping
Directions
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1.
In a bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust.
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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. Refrigerate until set, 2-3 hours. If desired, garnish with nuts and additional whipped topping.
Nutrition Facts
1 piece: 315 calories, 12g fat (6g saturated fat), 14mg cholesterol, 324mg sodium, 48g carbohydrate (37g sugars, 2g fiber), 3g protein.
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