I’ve shared this recipe before…but ’tis the season and it’s still a fabulous pie!
For as long as I can remember, I’ve always relished the annual sweet treats that the fall season brings. Now that my son has life-threatening peanut and nut allergies and I have a gluten intolerance, we still enjoy those brightly colored seasonal sweet treats!
This is one of my favorite recipes that a family member gave me. It has become one of my favorites and the kids love it too! Instead of using a graham cracker crust, I like to use a gluten-free, nut-free, peanut-free crust made by Gillian’s. I’m able to find it at a local specialty food store. Finally, a pie crust that my son and I can enjoy together!
So, give this one a try…it’s a pure piece of heaven and you don’t even have to turn on the oven!
Pumpkin Chiffon Pie
1.5 (8oz) cream cheese blocks
1/4 cup sugar
1.5 cups Cool Whip
*Beat these three ingredients together and line the baked pie crust with it.
Next, mix one cup of milk with two small boxes of instant vanilla pudding mix and then let sit for several minutes. Then add to the pudding mix:
1 can of pureed pumpkin
2 Tblsp pumpkin pie spice
Mix thoroughly and then spread on top of cream cheese mixture already in the pie crust.
Top with Cool Whip and refrigerate overnight.