Pumpkin Chiffon Pie Recipe

Introduction

Pumpkin Chiffon Pie is a light and creamy dessert perfect for autumn gatherings. Combining a smooth cream cheese layer with a spiced pumpkin filling, this pie offers a delightful balance of flavors and textures in every bite.

Ingredients

• 3 ounces cream cheese, softened
• 1 tablespoon sugar
• 1½ 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
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• Optional: Chopped nuts and additional whipped topping for garnish

Instructions

1. Step 1: In a bowl, beat softened cream cheese and sugar with a hand or stand mixer until smooth and free of lumps. Gently fold in the whipped topping until well combined. Spread this mixture evenly into the graham cracker crust using a spatula.
2. Step 2: In a separate bowl, beat the cold milk and instant vanilla pudding mixes on low speed until combined. Increase to high speed and beat for two minutes, then let sit for three minutes to thicken.
3. Step 3: Carefully fold the canned pumpkin and spices (cinnamon, ginger, cloves) into the pudding mixture until evenly blended.
4. Step 4: Spread the pumpkin chiffon filling over the cream cheese layer in the crust, smoothing the top.
5. Step 5: Refrigerate the pie for two to three hours until fully set.
6. Step 6: Before serving, top the pie with optional chopped nuts and additional whipped topping as desired.

Tips & Variations

• Use a mini offset spatula for smooth layer spreading and a professional finish.
• For a nuttier flavor, try using a gingersnap or spiced cookie crust instead of graham crackers.
• Swap the whipped topping for fresh whipped cream if preferred for a fresher taste.
• Add a pinch of nutmeg or allspice for extra warmth in the spice blend.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, serve chilled as this pie is best enjoyed cold. Avoid freezing, as it may affect the texture of the chiffon filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Whole milk provides the best texture and richness for the pudding layer, but you can use low-fat milk if needed. The filling might be slightly less creamy but will still set well.

Can I make the pie ahead of time?

Yes, this pie can be prepared a day in advance and refrigerated until ready to serve, which helps the layers set perfectly.

Pumpkin Chiffon Pie Recipe

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This Pumpkin Chiffon Pie is a light and fluffy dessert perfect for fall gatherings. Featuring a smooth cream cheese layer topped with a spiced pumpkin chiffon filling in a crisp graham cracker crust, it’s a delicious twist on traditional pumpkin pie that requires no baking.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cream Cheese Layer

• 3 ounces cream cheese, softened
• 1 tablespoon sugar
• 1–1/2 cups whipped topping
• 1 graham cracker crust (9 inches)

Chiffon Filling

• 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 Toppings

• Chopped nuts
• Additional whipped topping

Instructions

1. Make the cream cheese layer: 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 mini offset spatula, spread this mixture evenly into the premade graham cracker crust.
2. Whip up the chiffon filling: In another bowl, beat the cold milk and instant vanilla pudding mixes on low speed until combined. Then beat on high for two minutes, and let the mixture stand for three minutes to thicken. Carefully fold in the canned pumpkin and ground spices (cinnamon, ginger, cloves) until fully incorporated.
3. Assemble the pie: Spread the pumpkin chiffon mixture evenly over the cream cheese layer in the crust, creating a smooth top layer.
4. Chill the pie: Place the assembled pie in the refrigerator and let it chill until set, for about two to three hours.
5. Add toppings and serve: Before serving, optionally top the pie with chopped nuts and additional whipped topping for added texture and flavor.

Notes

• Be sure the cream cheese is softened to avoid lumps when mixing.
• Letting the pudding mixture stand after mixing helps it thicken properly.
• This pie is best served chilled and can be stored in the refrigerator for up to 3 days.
• For a lighter version, use low-fat cream cheese and whipped topping.
• You can use homemade whipped topping if preferred.

Keywords: Pumpkin pie, chiffon pie, no bake pumpkin dessert, fall dessert, graham cracker crust pie