EASY PUMPKIN CHIFFON PIE RECIPES

Name: Pumpkin Chiffon Pie
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
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

PUMPKIN CHIFFON PIE RECIPE: HOW TO MAKE IT

Pumpkin Chiffon Pie Recipe: How to Make It image

For a tasty treat during the fall, try this pumpkin chiffon pie. The vanilla pudding makes is extra creamy.—Karen Grimes, Stephens City, Virginia

Provided by Taste of Home

Categories Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 315 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 324mg sodium, CarbohydrateContent 48g carbohydrate (37g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

PUMPKIN CHIFFON PIE RECIPE | ALLRECIPES

Pumpkin Chiffon Pie Recipe | Allrecipes image

You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)

Provided by Carla A. Lightsey, Houston, Texas

Categories Fruits and Vegetables Vegetables Squash

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 12

Ingredients

1 envelope (1 tablespoon) unflavored gelatin
¼ cup water
4 eggs, separated
1?¼ cups white sugar
1?¼ cups pumpkin
? cup evaporated milk
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 recipe pastry for a 9 inch single crust pie

Steps:

Mix the gelatin and water in a small bowl, and set aside.
In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.

Nutrition Facts : Calories 316.6 calories, CarbohydrateContent 47.1 g, CholesterolContent 99.1 mg, FatContent 11.8 g, FiberContent 2.6 g, ProteinContent 7.4 g, SaturatedFatContent 3.7 g, SodiumContent 250.6 mg, SugarContent 34.9 g

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