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Pumpkin Chiffon Pie

Total Time

Prep: 20 min. + chilling

Makes

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
Pumpkin Chiffon Pie Recipe photo by Taste of Home

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
  • Chopped nuts and/or additional whipped topping, optional

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. Chill. Garnish with nuts and/or whipped topping if desired.

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?

Try swapping out the graham crust with a gingersnap crust. Or give even more of a twist by using cranberry sauce, making a cream cheese layer or stirring in eggnog and spices.

Can you make Pumpkin Chiffon Pie ahead of time?

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.

Mark Neufang, Taste of Home Culinary Assistant
Graham cracker crust (9 inches)
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.

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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