PUMPKIN CHIFFON PIE

Pumpkin Chiffon Pie made with vanilla pudding, milk, canned pumpkin & warm fall spices for a simple & delicious pie perfect for your holiday table!

To make this chiffon pumpkin pie recipe, all you need is a few basic ingredients, such as pumpkin puree, pudding, and milk. This pumpkin pie with graham cracker crust is a great dessert option for those who love pumpkin but want something a little bit different.

No-Bake Pumpkin Chiffon Pie

No-bake pumpkin chiffon pie is a delicious and easy-to-make dessert that is perfect for any occasion. This pie is made with a light and airy pumpkin filling that is set in a graham cracker crust. It is a great alternative to traditional pumpkin pie, especially if you are looking for something that is lighter and less dense.

One of the best things about this pie is that it is no-bake, which means that you do not need to use an oven. This makes it a great option for holiday prep when the oven is full but you still need a delicious dessert to serve. It also means that it is a great option if you are short on time and need to make a treat quickly. Whether you are hosting a holiday party or just want to make a special treat for your family, this pie is sure to be a hit!

Why You’ll Love This Easy Pumpkin Pie Recipe

• Quick and easy: This recipe takes only 20 minutes to prepare and requires no baking. It’s perfect for those who want to make a dessert quickly without spending hours in the kitchen.
• Light and fluffy: The chiffon filling is light and airy, making it the perfect dessert after a heavy meal. It’s not too sweet, so it won’t leave you feeling too full.
• Perfect for fall: Pumpkin is a classic fall flavor, and this recipe is perfect for any fall occasion. Whether you’re hosting a Thanksgiving dinner or just want a dessert that’s perfect for the season, this recipe is a great choice.

Ingredients for Pumpkin Chiffon Pie

Milk: You will need 2 ¾ cups of cold milk to create a creamy pie filling.

Vanilla pudding: Use 2 packages of instant vanilla pudding mix (3.4 oz each) for a thick and tasty dessert.

Pumpkin: Adding in one 15-oz can of solid-pack pure pumpkin (NOT pumpkin pie mix!) gives this pie even more delicious flavor and texture.

Cinnamon: Give this pie the taste of Fall by using 1 tsp of ground cinnamon.

Ginger: In addition, add in ½ tsp of ground ginger for more amazing flavor.

Cloves: Use ¼ tsp of ground cloves to round out the festive aroma and earthy taste for this pumpkin pie.

Pie crust: Simplify this recipe by using a store bought 9″ graham cracker crust. You can make your own pie crust if desired as well.

Whipped topping: For a delightful addition, add some whipped topping sprinkled with cinnamon, as a garnish to this pie.

How to make Chiffon Pumpkin Pie

Filling

In a large mixing bowl, whisk together the milk and pudding mix for 2 minutes. Using an electric handheld mixer for this recipe will save time and energy, but you can use a standard whisk as well.

Next, add in the pure pumpkin, cinnamon, ginger and cloves; whisk for another 2 minutes to combine all the spices and ingredients well.

Chill

Then pour the pie filling into the store bought crust, smooth and even out the filling.

After that, cover and refrigerate the pie for 4-5 hours or until firm.

If desired, garnish with whipped topping dusted with cinnamon. Slice and enjoy!

Possible Variations for Pumpkin Chiffon Pie

Substitute for Graham Cracker Crust: If you’re not a fan of graham cracker crust, there are several alternatives you can use to make a homemade crust instead. Crushed vanilla wafers, gingersnaps, or chocolate wafer cookies all make great substitutes for graham cracker crumbs. You can also experiment with different types of nuts, such as pecans or almonds, to create a nutty crust.

Dairy-Free Version: For those who are lactose intolerant or vegan, you can easily make a dairy-free version of this no-bake pumpkin chiffon pie. Simply substitute the milk with coconut cream or almond milk, and use vegan butter or coconut oil instead of regular butter.

Sugar-Free Version: If you’re looking to cut down on sugar, you can use a sugar-free pudding mix instead of the regular kind. You can also use a sugar-free graham cracker crust or make your own crust using almond flour and coconut oil. Just be aware that the texture and taste may be slightly different than the original recipe.

How long should I chill no-bake pie?

After assembling the pie, it should be chilled in the refrigerator for at least 2 hours, or until it is set. For best results, it is recommended to chill the pie overnight.

How long is this no-bake pie good for?

No-bake pumpkin chiffon pie can be stored in the refrigerator for up to 3 days. However, the longer it sits, the softer the crust will become.

Can I freeze freeze pumpkin chiffon pie?

No-bake pumpkin chiffon pie is not recommended to be frozen, as the filling may become grainy and lose its texture.

CAN I USE A DIFFERENT FLAVOR OF PUDDING MIX?

Yes, you can use a different flavor of pudding mix if you prefer. Other good options are white chocolate or cheesecake. However, keep in mind that vanilla pudding mix complements the flavors of the pumpkin well, so using a different flavor will alter the taste.

Try more of our favorite holiday pie recipes here:

• NO BAKE NUTELLA CREAM PIE
• MINI PECAN PIES
• CHOCOLATE DREAM PIE
• SUGAR CREAM PIE
• CHOCOLATE PEANUT BUTTER PIE
• PUMPKIN SLAB PIE
• PUMPKIN PIE BARS
• BROWN SUGAR WHIPPED CREAM- FOR TOPPING HOLIDAY PIES!
• CARAMEL PECAN APPLE PIE
• CHOCOLATE CARAMEL TURTLE PIE
• BANANA CREAM PIE
• NO BAKE LAYERED PUMPKIN PIE

Pumpkin Chiffon Pie is a wonderfully, delicious and easy to make dessert that is perfect for the holiday season. No-bake pumpkin pie requires no baking and comes together quickly, great for parties and family events!