Pumpkin Chiffon Pie Recipe

Introduction

Pumpkin Chiffon Pie is a light and creamy dessert that perfectly balances spiced pumpkin with a smooth vanilla pudding base. This no-bake pie is easy to assemble and a delightful treat for fall gatherings or anytime you crave a seasonal sweet.

Ingredients

• 3 ounces cream cheese, softened
• 1 tablespoon sugar
• 1-1/2 cups whipped topping
• 1 graham cracker crust (9 inches)
• 1 cup cold whole milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Optional: Chopped nuts and additional whipped topping for garnish

Instructions

1. Step 1: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and free of lumps using a hand or stand mixer.
2. Step 2: Gently fold in the whipped topping until the mixture is evenly combined. Spread this cream cheese layer evenly into the graham cracker crust using a spatula.
3. Step 3: In a separate bowl, combine the cold milk and instant vanilla pudding mixes. Beat on low speed until just combined, then increase to high speed and beat for two minutes. Let the mixture stand for three minutes to thicken.
4. Step 4: Carefully fold in the pumpkin and spices (cinnamon, ginger, and cloves) into the pudding mixture until fully blended.
5. Step 5: Spread the pumpkin chiffon filling evenly over the cream cheese layer in the crust.
6. Step 6: Refrigerate the pie for two to three hours or until fully set. Before serving, top with optional chopped nuts and additional whipped topping if desired.

Tips & Variations

• Use full-fat whipped topping or fresh whipped cream for the best richness and texture.
• Swap the graham cracker crust for a gingersnap crust to add a spicy twist.
• Add a pinch of nutmeg or allspice for a deeper warm flavor.
• For a dairy-free version, substitute cream cheese and milk with plant-based alternatives and use a suitable whipped topping.

Storage

Store the pumpkin chiffon pie covered in the refrigerator for up to 3 days to maintain freshness. Avoid freezing as the texture may change upon thawing. When ready to serve, let the pie sit at room temperature for 10 minutes for the best flavor and ease of slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be prepared a day in advance. Just keep it refrigerated and add toppings like nuts and whipped cream just before serving.

What if I don’t have instant pudding mix?

Instant pudding mix gives this pie its creamy structure and quick setting time. If unavailable, you could try making homemade pudding, but the texture and setting may vary.

Pumpkin Chiffon Pie Recipe

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★★★★★

4.6 from 71 reviews

This Pumpkin Chiffon Pie is a light and creamy dessert combining smooth cream cheese, fluffy whipped topping, and a spiced pumpkin chiffon filling all layered in a crunchy graham cracker crust. Perfectly chilled and topped with optional nuts and extra whipped topping, it’s an ideal treat for autumn or holiday gatherings.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cream Cheese Layer

• 3 ounces cream cheese, softened
• 1 tablespoon sugar
• 1–1/2 cups whipped topping
• 1 graham cracker crust (9 inches)

Chiffon Filling

• 1 cup cold whole milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Optional Toppings

• Chopped nuts
• Additional whipped topping

Instructions

1. Make the cream cheese layer: In a bowl, use a hand mixer or stand mixer to beat together the softened cream cheese and sugar until the mixture is smooth and free of lumps. Gently fold in the whipped topping until fully incorporated. Using a spatula or mini offset spatula, evenly spread this cream cheese mixture into the premade 9-inch graham cracker crust.
2. Whip up the chiffon filling: In a separate bowl, beat the cold whole milk and instant vanilla pudding mixes on low speed just until combined. Increase the speed to high and beat for two full minutes to allow the pudding to thicken properly. Let the mixture stand for three minutes to set. Carefully fold in the canned pumpkin along with the ground cinnamon, ground ginger, and ground cloves until fully blended.
3. Assemble the pie: Spread the prepared pumpkin chiffon mixture evenly over the cream cheese layer already set in the graham cracker crust.
4. Chill the pie: Place the completed pie in the refrigerator and chill for two to three hours or until the chiffon layer is fully set and firm to the touch.
5. Serve with toppings: Before serving, optionally garnish the pie with chopped nuts and additional whipped topping to enhance texture and flavor.

Notes

• Ensure cream cheese is fully softened for a smooth layer without lumps.
• Use cold milk as directed to help pudding set correctly.
• Allow pudding mixture to rest after beating for proper thickening.
• Chilling time is important for the pie to fully set and hold its shape.
• Optional toppings add texture but can be omitted for a nut-free version.

Keywords: Pumpkin Chiffon Pie, Pumpkin Pie, No-Bake Pumpkin Dessert, Cream Cheese Pie, Holiday Pie, Fall Dessert