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Pumpkin Chiffon Pie

This decadent pie is remarkably simple. It’s a great dessert for Thanksgiving, but we think it’s okay to make any time of the year. It’s great as a last minute dessert that requires no cooking!

Pumpkin Chiffon Pie


Serves 6 to 8

1 jar (11 oz.) New Canaan Farms Pumpkin Butter

1 5.85 oz Instant Vanilla Pudding

1-pt. heavy whipping cream

1 graham cracker-pie crust

Garnish: whip cream, ground nutmeg, toasted pecans (chopped)

In a 2-quart bowl, mix pumpkin butter with vanilla pudding mix. With electric mixer, slowly add whipping cream to pumpkin-pudding mixture. Beat until mixture forms stiff peaks. Spread into piecrust and chill at least one hour before serving.

Garnish with whipped cream and a sprinkle of nutmeg and pecans.

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