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Pecan Pumpkin Chiffon Pie

Currently enjoying some pie – kind of like a pumpkin pudding on top of pecan cookies. Pretty yummy… 🎃😋

I often make this one with a gingersnap crust for myself, but the more elevated palates in my family are fans of pecan. I like ’em both!

TIP: When using a pre-made pie crust, bake in the tin the crust comes in and use the lid it came w/ to cover and chill in fridge.

Pecan Pumpkin Chiffon Pie Recipe

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Ingredients
Directions
  1. In a large mixing bowl, beat together 1 cup 2% milk, 1 cup heavy whipping cream, 3/4 cup unsweetened almond milk, and 3.4 oz instant vanilla pudding mix until well-combined (about 1 min).
  2. Add 15 oz pumpkin puree, 1 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground cloves and beat until well-combined (about 1 min).
  3. Pour batter into 9″ pecan crust.
  4. Cover and chill in fridge for 2 hours, until firm.
Nutrition Facts
Serving size: Slice
Servings: 8
Amount per serving 
Calories447
% Daily Value*
Total Fat 17.7g23%
Saturated Fat 8.2g41%
Cholesterol 34mg11%
Sodium 712mg31%
Total Carbohydrate 68.2g25%
Dietary Fiber 5.9g21%
Total Sugars 55.9g 
Protein 5.2g 
Vitamin D 0mcg1%
Calcium 158mg12%
Iron 1mg8%
Potassium 62mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoVeg #LactoOvoVeg

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Pecan Pumpkin Chiffon Pie
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