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Pumpkin Chiffon Pie

Pumpkin Chiffon Pie recipe image
This no-bake Pumpkin Chiffon Pie is a delightful autumn treat that combines the rich, earthy flavors of pumpkin with the smooth creaminess of a cheesecake layer. The base features a blend of softened cream cheese and whipped topping, providing a dense yet airy texture that melts in your mouth. The top layer is a fluffy, spice-infused pumpkin mousse made with instant vanilla pudding for extra stability and sweetness. Warm spices like cinnamon, ginger, and cloves elevate the classic pumpkin flavor, making it perfect for Thanksgiving, Halloween, or any cozy evening. Serve it chilled in a graham cracker crust for a refreshing, make-ahead dessert that requires no oven time.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 80.0
Dietary: Gluten-free
Description
This no-bake Pumpkin Chiffon Pie is a delightful autumn treat that combines the rich, earthy flavors of pumpkin with the smooth creaminess of a cheesecake layer. The base features a blend of softened cream cheese and whipped topping, providing a dense yet airy texture that melts in your mouth. The top layer is a fluffy, spice-infused pumpkin mousse made with instant vanilla pudding for extra stability and sweetness. Warm spices like cinnamon, ginger, and cloves elevate the classic pumpkin flavor, making it perfect for Thanksgiving, Halloween, or any cozy evening. Serve it chilled in a graham cracker crust for a refreshing, make-ahead dessert that requires no oven time.
Ingredients
  • 1 Oz package cream cheese; softened
  • 1 tablespoon Sugar
  • 2 Oz pag vanilla pudding mix
Directions
  1. 1
    Prepare an 8 or 9-inch graham cracker crust.
  2. 2
    In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  3. 3
    Fold in 1 cup of thawed whipped topping until well combined.
  4. 4
    Spread the cream cheese mixture evenly into the bottom of the prepared graham cracker crust.
  5. 5
    In a separate medium bowl, whisk together the cold milk and vanilla pudding mix on low speed until combined.
  6. 6
    Beat the mixture on high speed for 2 minutes until thickened.
  7. 7
    Let the pudding mixture stand for 3 minutes to set slightly.
  8. 8
    Stir in the canned pumpkin, ground cinnamon, ground ginger, and ground cloves until fully incorporated.
  9. 9
    Gently fold in the remaining 1.5 cups of thawed whipped topping until no white streaks remain.
  10. 10
    Pour the pumpkin mixture over the cream cheese layer in the crust and smooth the top.
  11. 11
    Refrigerate for at least 4 hours or until firmly set.
  12. 12
    Garnish with chopped nuts and/or additional whipped topping before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 80.0kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 16.2g6%
Dietary Fiber 0.9g4%
Sugars 4.0g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the cream cheese is fully softened to room temperature before mixing to avoid lumps in the base layer.

Use cold milk for the pudding mixture to help it thicken properly and quickly.

For best results, use pure canned pumpkin puree, not pumpkin pie filling.

The pie can be made up to 2 days in advance. Cover tightly with plastic wrap and refrigerate until ready to serve.

If you don't have a pre-made graham cracker crust, you can make one by mixing crushed graham crackers with melted butter and pressing into the pie plate.

Keywords: pumpkin, pie, no bake, chiffon, dessert, autumn, thanksgiving, cream cheese, pudding, whipped topping, graham cracker, spices, easy, vegetarian, chilled, mousse, holiday, fall, quick, layer, sweet
Read it online: https://www.chefs-mate.com/recipe/pumpkin-chiffon-pie/