This Pumpkin Chiffon Pie recipe is the silky, creamy version of the traditional pumpkin pie. Made with real pumpkin and pudding, no baking required either.

Pumpkin Chiffon Pie

This Pumpkin Chiffon Pie recipe is the silky, creamy version of the traditional pumpkin pie. Made with real pumpkin and pudding, no baking required either.
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Author Leah @ Beyer Beware

Ingredients

  • 1 cup milk
  • 2, 3.4 ounce packages of vanilla or French Vanilla Pudding
  • 1, 15 ounce can of pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 container frozen whipped topping
  • 1 graham cracker crust pie shell

Instructions

  1. Start by mixing one cup of milk with two small boxes of vanilla or french vanilla pudding.
  2. Once combined, add a can of pumpkin. Mix to incorporate into the pudding.
  3. Fold in the whipped topping.
  4. And when it is a smooth. Luscious. Silky pumpkin filling, pour it into a graham cracker crust pie shell.
  5. Refrigerate till completely chilled, about 4 hours.
  6. Serve with whipped cream topping.