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Eggless Pumpkin Chiffon Pie

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Recipe

Eggless Pumpkin Chiffon Pie recipe

 

Yield

12 servings

Prep

30 min

Cook

0 min

Ready

2 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 package cream cheese
softened
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1 tablespoon sugar
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1.5 cups whipped topping, prepared
thawed
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1 each graham cracker pie crust
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2 pkgs instant pudding mix, vanilla
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1 cup milk
cold
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1 can pumpkin
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1 teaspoon cinnamon
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.5 teaspoons ginger
ground
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.25 teaspoons cloves, ground
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nuts
chopped, for garnish
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whipped topping, prepared
for garnish
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Ingredients

Amount Measure Ingredient Features
1 package cream cheese
softened
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15 ml sugar
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355 ml whipped topping, prepared
thawed
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1 graham graham cracker pie crust
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2 pkgs instant pudding mix, vanilla
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237 ml milk
cold
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1 can pumpkin
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5 ml cinnamon
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2.5 ml ginger
ground
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1.3 ml cloves, ground
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1 x nuts
chopped, for garnish
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1 x whipped topping, prepared
for garnish
* Camera

Directions

In a mixing 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 3 minutes.

Stir in pumpkin and spices; mix well. Spread over cream cheese layer.

Chill. Garnish with nuts and/or more whipped topping



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 24156% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 125mg 5%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 199% Vitamin C 5%
Calcium 14% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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