Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 3 ounces cream cheese, softened; 1 tablespoon sugar; 1-1/2 cups whipped topping; 1 graham cracker crust (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; Optional: Chopped nuts and additional whipped topping

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

3 ounces cream cheese, softened
1 tablespoon sugar
1-1/2 cups whipped topping
1 graham cracker crust (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
Optional: Chopped nuts and additional whipped topping

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. 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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