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Pumpkin Chiffon Pie Recipe

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★★★★★

4.8 from 111 reviews

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/pumpkin-chiffon-pie-recipe/