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Eggless Pumpkin Chiffon Pie

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Submitted by usborne

Eggless Pumpkin Chiffon Pie recipe

YIELD

12 servings

PREP

30 min

COOK

0 min

READY

2 hrs

Ingredients

1 1
PACKAGE PACKAGE CREAM CHEESE
softened
1 15
TABLESPOON ML SUGAR
1.5 355
CUPS ML WHIPPED TOPPING, PREPARED
thawed
1 1
EACH GRAHAM GRAHAM CRACKER PIE CRUST *
1 237
CUP ML MILK
cold
1 1
CAN CAN PUMPKIN *
1 5
TEASPOON ML CINNAMON
.5 2.5
TEASPOONS ML GINGER
ground
.25 1.3
TEASPOONS ML CLOVES, GROUND
1
X NUTS
chopped, for garnish *
1
X WHIPPED TOPPING, PREPARED
for garnish *

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 241 56% 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?
Trans-fat Free, Low Sodium
 
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