Optional: Chopped nuts and additional whipped topping
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. Refrigerate until set, 2-3 hours. If desired, garnish with nuts and additional whipped topping.
Pumpkin Chiffon Pie Tips
What is a chiffon pie?
Chiffon pies traditionally have a fluffy, aerated filling, usually created by whipping and folding in egg whites (meringue) or whipped cream. Try our fruity chiffon pies, like lemon, strawberry and orange.
What are some variations of this Pumpkin Chiffon Pie?
Yes, you can make Pumpkin Chiffon Pie ahead of time! Keep it in an airtight container in the refrigerator for 1 to 3 days. Just hold off on garnishing with whipped cream and/or nuts until you serve the pie.
Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.