Name: Pumpkin Chiffon Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Chiffon Pie

1. 3 ounces cream cheese, softened -

2. 1 tablespoon sugar -

3. 1-1/2 cups whipped topping -

4. 1 graham cracker crust (9 inches) -

5. 1 cup cold whole milk -

6. 2 packages (3.4 ounces each) instant vanilla pudding mix -

7. 1 can (15 ounces) solid-pack pumpkin -

8. 1 teaspoon ground cinnamon -

9. 1/2 teaspoon ground ginger -

10. 1/4 teaspoon ground cloves -

11. Optional: Chopped nuts and additional whipped topping -

How to cook deliciously - Pumpkin Chiffon Pie

1. Stage

In a bowl, use a hand mixer or stand mixer to beat together the cream cheese and sugar until smooth and lump-free. Fold in the whipped topping until evenly incorporated. Using a spatula or a mini offset spatula, spread it into the premade graham cracker crust.

2. Stage

In another bowl, beat the milk and pudding mixes on low speed until combined. Beat on high for two minutes, then let the mixture stand for three minutes. Carefully fold in the pumpkin and spices. Spread the chiffon mixture over the cream cheese layer. Editor’s Tip: In the market for new mixing appliances? Our Test Kitchen found the best hand mixer and best stand mixer models for your kitchen to make mixing a breeze.

3. Stage

Place your chiffon pie in the fridge, and let it chill until set, two to three hours. Top the pie with nuts and/or additional whipped topping.