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:

No comments:

Post a Comment