Friday, November 16, 2012

Pumpkin Chiffon Pie

What a great week!  It's been so much fun sharing these pie recipes with you...and so much fun tasting all of them as well!

I knew I needed to have a pumpkin pie on here this week.  What's Thanksgiving without a pumpkin pie?  But I wanted something a little different than your traditional pumpkin pie.  So, of course I immediately thought of cream cheese...I swear it's my biggest weakness.  Most of my favorite recipes have cream cheese in them!

This is the easiest pumpkin pie you'll ever make & probably one of the best.  There is no cooking involved!  Not only is there a wonderful cream cheese layer, but the pumpkin layer is also amazing.  It is so light and fluffy.  

Thank you so much everyone for being a part of our pie week!  Hope everyone has a wonderful Thanksgiving week next week & that you enjoy LOTS of pie!

Pumpkin Chiffon Pie

3 oz. cream cheese, softened
1 tablespoon sugar
1 1/2 cups whipped topping
1 cup cold milk
2 packages (3.4 oz.) instant vanilla pudding
1 can (15 oz.) pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 graham cracker crust (9 oz. size)

Beat cream cheese and sugar until smooth.  Add the whipped topping and mix until combined.  Spread into graham cracker crust.  Set aside.

Beat milk and pudding mixes together for 2 minutes, scraping the sides of the bowl as you go.  Let sit for 3 minutes.  Stir in pumpkin and spices.  Mix well.  Spread over cream cheese layer.  Chill in the fridge.  Serve with whipped topping and walnuts or pecans (optional).

Our friend and neighbor "We're Thankful for Pie Night" is Monday before we take off to be with family for the Holiday.  And then we're having another one Wednesday evening with our family.  I think we're going to be sick of pie!  I didn't used to think that was possible, but now.....:)

Thank you again for spending this week of pies with us.  We are Thankful for YOU!!!

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