PUMPKIN CHIFFON PIE

Pumpkin Chiffon Pie image

Add whipped topping and sweetened cream cheese to pumpkin-spice flavored pudding to make this chocolate-drizzled Pumpkin Chiffon Pie.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

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 chocolate cookie crumb crust (6 oz.)
1 tsp. butter
1 Tbsp. brown sugar
1/4 cup pecan halves
1 oz. BAKER'S Semi-Sweet Chocolate

Steps:

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.
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.
Melt chocolate as directed on package; drizzle over pie. Spoon remaining COOL WHIP onto center of pie; top with nuts.

Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

*** Explore more Pumpkin Chiffon Pie Recipes »

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