Pumpkin Chiffon Pie

Adapted from

  • 8 ozs fat-free cream cheese, softened
  • 1 cup fat-free milk
  • 3 3/8 ozs pumpkin spice pudding mix
  • 8 ozs Cool Whip Free, thawed
  • 1/2 tsp pumpkin pie spice
  • 6 ozs Oreo Pie Crust
  • 1 tsp margarine
  • 1 tbsp light brown sugar, packed
  • 3 tbsps almonds, sliced
Pumpkin Chiffon Pie
In a mixing bowl, mix cream cheese until creamy. Add milk, dry pudding mix, half the whipping topping, and pumpkin pie spice. Mix until all is blended. Spread into crust. Chill two hours. Meanwhile, melt margarine in a small skillet. Add brown sugar and almonds. Mix until almonds are light toasted. Cool. Sprinkle almonds evenly over top and then spread remaining whipping topping on top. Chill several more hours before serving.
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Posted: 11/15/2018
Rated by 0 users (0.00)
WW Points* : 5.92
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 267
Calories from Fat 61 (23%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 1g 0%
Sodium 442mg 18%
Potassium 35mg 12%
Total Carbohydrate42g 14%
Dietary Fiber 0g 0%
Sugars 24g
Protein 6g 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.