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Pumpkin Chiffon Pie
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Pumpkin Chiffon Pie

1 Hr(s) 15 Min(s)
15 Min(s) Prep
1 Hr(s) Cook
Add whipped topping and sweetened cream cheese to pumpkin-spice flavored pudding to make this chocolate-drizzled Pumpkin Chiffon Pie.
What You Need
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8 servings
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup milk
1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
1 tsp. butter
1 Tbsp. brown sugar
1/4 cup PLANTERS Pecan Halves
1 oz. BAKER'S Semi-Sweet Chocolate
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Let's Make It
1
Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Beat in dry pudding mix until blended. Stir in 2 cups COOL WHIP; pour into crust. Refrigerate 1 hour.
2
Meanwhile, melt butter in medium skillet on medium heat. Stir in sugar. Add nuts; cook and stir 5 to 7 min. or until lightly toasted. Cool.
3
Melt chocolate as directed on package; drizzle over pie. Spoon remaining COOL WHIP onto center of pie; top with nuts.
Kitchen Tips
Tip 1
Size-Wise
Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
Tip 2
Special Extra
Stir 1/2 tsp. ground nutmeg or cinnamon into remaining COOL WHIP before spooning over pie.
Nutrition
Calories
390
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 420mg
18%
Total Carbohydrates 39g
14%
Dietary Fibers 2g
7%
Sugars 26g
52%
Protein 5g
10%
Vitamin A
8%
Vitamin C
0%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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