Pumpkin Chiffon Pie Recipe

5 2 4
Pumpkin Chiffon Pie Recipe
Pumpkin Chiffon Pie Recipe photo by Taste of Home
Publisher Photo

Pumpkin Chiffon Pie Recipe

Read Reviews
5 2 4
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

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

Nutritional Facts

1 piece: 272 calories, 13g fat (6g saturated fat), 16mg cholesterol, 340mg sodium, 36g carbohydrate (26g sugars, 3g fiber), 4g protein.

  • 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 whole 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPumpkin Chiffon Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
emb219 User ID: 8521821 235023
Reviewed Oct. 15, 2015

"If it's anything like the one we just had @ Joe's Prime Seafood...(Chicago) it's got to be good. Only difference I would make is to spread the whipped topping over the entire top and toast the nuts with some cinnamon & sugar before sprinkling on top. :)"

MY REVIEW
PHYLL64 User ID: 1666398 11797
Reviewed Oct. 2, 2011

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

Loading Image