Eggless Pumpkin Chiffon Pie Recipe

Name: Eggless Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package cream cheese softened; 1 tablespoon sugar; 1.5 cups whipped topping, prepared thawed; 1 each graham cracker pie crust; 2 pkgs instant pudding mix, vanilla; 1 cup milk cold; 1 can pumpkin; 1 teaspoon cinnamon; .5 teaspoons ginger ground; .25 teaspoons cloves, ground; nuts chopped, for garnish; whipped topping, prepared for garnish

Servings: persons

1 package cream cheese softened
1 tablespoon sugar
1.5 cups whipped topping, prepared thawed
1 each graham cracker pie crust
2 pkgs instant pudding mix, vanilla
1 cup milk cold
1 can pumpkin
1 teaspoon cinnamon
.5 teaspoons ginger ground
.25 teaspoons cloves, ground
nuts chopped, for garnish
whipped topping, prepared for garnish

1
In a mixing bowl, beat cream cheese and sugar until smooth.
2
Add whipped topping and mix well.
3
Spread into crust.
4
In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes.
5
Let stand 3 minutes.
6
Stir in pumpkin and spices; mix well.
7
Spread over cream cheese layer.
8
Chill.
9
Garnish with nuts and/or more whipped topping

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 package cream cheese softened, 1 tablespoon sugar, 1.5 cups whipped topping, prepared thawed, 1 each graham cracker pie crust, and more.

Yes, Eggless Pumpkin Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggless Pumpkin Chiffon Pie

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