Monday, December 1, 2014
Pumpkin Chiffon Pie
Here's hoping all of your Thanksgivings were as easy as mine. This was the easiest Thanksgiving I've ever had. I made the dressing the day before, deep-fried the turkey, and made the absolutely easiest, quickest, most delicious pumpkin pie I've ever made.
I was so surprised at just how fast and easy this was. Bought a ready-made graham cracker crust, and the rest was simply mixed in my KitchenAid. No baking. Just chill for a few hours.
The recipe calls to mix the cream cheese bottom and then mix the rest in another bowl. Not me. I mixed both parts in the KitchenAid without cleaning it out in between. Easy-peasy. And Oh-So-Good.
PUMPKIN CHIFFON PIE (6-8 servings)
3 oz cream cheese, softened (reduced-fat works great)
1 Tbsp sugar
1 1/2 cups whipping topping (reduced-fat also works great)
1 graham cracker crust (8-9")
1 cup cold milk (reduced-fat works great)
2 packages (3.4 oz each) instant vanilla pudding mix
1 can (15 oz) solid-pack pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
chopped nuts and/or additional whipped topping, optional
In a 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 for 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or whipping topping if desired.
Recipe Source: http://www.tasteofhome.com/recipes/pumpkin-chiffon-pie