pumpkin-chiffon-pie-ii

Pumpkin Chiffon Pie II

14 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    4 h
Sandy
Recipe by  Sandy

“This recipe makes a pumpkin pie that is creamier and lighter than most.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. In a large mixing bowl, combine the milk and pudding mix. Beat with electric beaters for 1 minute. Add pumpkin, cinnamon, ginger and cloves and beat for an additional minute. Pour filling into the prepared crust. Cover and chill for 2 hours or until firm.

Share It

Reviews (14)

Rate This Recipe
TATTOOEDLUCY
54

TATTOOEDLUCY

Just a note here, Peoples pies were probably runny because one package of pudding mix requires 2 cups of liquid. This recipe has more than half a cup extra. No more than 4 cups liquid should be used. ie: 2 1/2 cups milk and 1 1/2 cups pumpkin. (12 oz) This will give you a nice firm pie.

ONEWHITEWINTER
14

ONEWHITEWINTER

This is a very quick, easy recipe to make that has everything going for it - low fat, low calorie, higher fiber than a typical dessert, very filling and two very enthusiasic thumbs up rating from hubby. The only reason it did not get a five star rating, was due to texture and pumpkin flavor being a bit overpowered by the spices. I modifed the recipe slightly to include 1 packet of unflavored gelatin diluted in 1 cup of boiling water, which was then added to the pumpkin mixture, for a pie slice that holds together a little better, and a 1/4 cup of sugar/splenda to mellow the spices. Excellent pie though! Will make again:).

jenn lo
11

jenn lo

This recipe is FANTASTIC! My whole family are pumpkin pie lovers, and this really hit the spot without the fuss of baking! One word of advice use a Name-brand pumpkin or make sure that what you use is well drained or it will turn out like pumpkin soup in a crust.

More Reviews

Similar Recipes

World's Best Pumpkin Pie
(32)

World's Best Pumpkin Pie

Pumpkin Chiffon Pie
(21)

Pumpkin Chiffon Pie

Dad's Pumpkin Chiffon Pie
(15)

Dad's Pumpkin Chiffon Pie

Pumpkin Chiffon Pie I
(13)

Pumpkin Chiffon Pie I

Dad's Pumpkin Chiffon Pie
(9)

Dad's Pumpkin Chiffon Pie

Mary's Pumpkin Chiffon Pie
(8)

Mary's Pumpkin Chiffon Pie

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 173 cal
  • 9%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 31 g
  • 10%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Chiffon Pie

>

next recipe:

World's Best Pumpkin Pie