Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. cream cheese, softened; 1 1/2 c. Cool Whip, thawed; 1 c. cold milk; 1 can pumpkin; 1 tsp. cinnamon; 1/4 tsp. cloves; chopped nuts and/or additional whipped topping (optional); 1 Tbsp. sugar; 1 graham cracker crust; 2 pkg. (small) instant vanilla pudding mix; 1/2 tsp. ginger

Servings: persons

1 pkg. cream cheese, softened
1 1/2 c. Cool Whip, thawed
1 c. cold milk
1 can pumpkin
1 tsp. cinnamon
1/4 tsp. cloves
chopped nuts and/or additional whipped topping (optional)
1 Tbsp. sugar
1 graham cracker crust
2 pkg. (small) instant vanilla pudding mix
1/2 tsp. ginger

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

554

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 11 ingredients. The key ingredients include: 1 pkg. cream cheese, softened, 1 1/2 c. Cool Whip, thawed, 1 c. cold milk, 1 can pumpkin, and more.

Yes, 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.

Pumpkin Chiffon Pie

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