
Pumpkin Chiffon Pie
Total Time
Prep: 20 min. + chilling
Yield
8 servings
Whip up an smooth, airy fall dessert this season with our pumpkin chiffon pie.
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
- 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.
Nutrition Facts
1 piece: 315 calories, 12g fat (6g saturated fat), 14mg cholesterol, 324mg sodium, 48g carbohydrate (37g sugars, 2g fiber), 3g protein.
For a tasty treat during the fall, try this special dessert. The vanilla pudding makes it extra creamy.—Karen Grimes, Stephens City, Virginia
Recipe Creator
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