PUMPKIN CHIFFON PIE
Pumpkin Chiffon Pie is a delicious and easy-to-make dessert that is perfect for the Fall season. This creamy and light pumpkin pie recipe is a great alternative to traditional pumpkin pie, as it requires no baking and can be made in just a few simple steps.
Servings: 8 servings
Calories: 267kcal
Ingredients
- 2 ¾ cups cold milk
- 6.8 oz instant vanilla pudding mix two 3.4 oz boxes
- 15 oz pumpkin puree NOT pumpkin pie mix!
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 9" graham cracker crust
- Whipped topping and additional cinnamon, for topping
Instructions
- 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.
- Add pumpkin, cinnamon, ginger, and cloves; whisk for 2 minutes longer.
- Chill: Pour pie into crust. Cover and refrigerate for 4-5 hours or until firm. If desired, garnish with whipped topping dusted with cinnamon. Enjoy!
Notes
This no-bake pumpkin chiffon pie should be stored in the refrigerator, in an airtight container, and it will last up to 3 days.
Nutrition
Calories: 267kcal | Carbohydrates: 45g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 288mg | Potassium: 268mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8410IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 1mg