Recipe

Pumpkin Chiffon Pie Recipe


PUMPKIN CHIFFON PIE Recipe Bestcooker / All my dishes
1 year, 1 month ago
This light, fluffy version of traditional pumpkin pie makes a nice alternative to its heavier cousin, especially if you live in a warm climate!
Prep:10m Servings:6

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Ingredients
  • one 15 ounce can pumpkin (I like Libby's brand best)
  • 3/4 cup milk
  • 1 teaspoon pumpkin pie spice (see note)
  • one 4 ounce package INSTANT vanilla pudding
  • 1 cup Cool Whip, divided
  • one 6 ounce graham cracker ready crust
  • 2 Tablespoons chopped pecans

Directions
  1. In a large mixing bowl, combine pumpkin, milk, and spice. Add pudding and mix until well blended, about 1 minute. Blend in 1/4 cup Cool Whip. Spread mixture evenly in ready crust. Spread remaining 3/4 C. Cool Whip (more if desired) over pumpkin mixture and sprinkle with chopped nuts. Refrigerate several hours before serving.
  2. Note: Homemade Pumpkin Pie Spice
  3. 1/2 teaspoon ground cinnamon
  4. 1/4 teaspoon ground ginger
  5. 1/8 teaspoon ground nutmeg
  6. 1/8 teaspoonn ground cloves
  7. Mix together to make 1 teaspoon of spice. Double for 2 teaspoons. Store in an airtight container.

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Comments

monica26 1 year, 1 month ago said:
This looks really yummy!!

babskitchen 1 year, 1 month ago said:
I've got a lot of fresh pureé to use up so this is on my to do list soon!


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