Recipe Redux: Pumpkin Chiffon Pie
Prep time
Total time
Recipe type: Dessert
Serves: 6-8
  • 1 small box instant vanilla pudding
  • ⅔ cup milk
  • 1 cup canned pumpkin
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • 2 8-oz containers Cool Whip
  • 1 pre-baked pie shell
  1. In a medium bowl, combine vanilla pudding with milk. Beat according to pudding box directions, about 2 minutes. Add pumpkin and spices, and beat until smooth. Gently fold in 1 8-oz container of Cool Whip. Spread filling evenly in the pre-baked pie shell. Top with more Cool Whip and a sprinkling of nutmeg. Refrigerate until ready to serve.
Recipe by Lulu the Baker at