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Congratulations to Donna Etchell, winner of our October 19 Pie Baking Contest!
Her winning recipe, PUMPKIN CHIFFON PIE, is below:
Graham cracker crust (store-bought or homemade)
3 oz. package of cream cheese, softened
1 Tbsp. Half-and-Half
1 Cup Half-and-Half
1 Tbsp. sugar
1 1/2 cups Extra Creamy Kool Whip
2 3.4 oz. pkgs. French vanilla instant pudding
15 oz. can pumpkin puree
1 tsp. Gr. cinnamon
1/2 tsp. Gr. ginger
1/4 tsp. Gr. cloves
Mix cream cheese, 1 Tbsp. Half-and-Half, and sugar with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup Half-and-Half into mixing bowl. Add pudding mix.
Beat with wire whisk until well blended, 1-2 minutes. Let stand 3 minutes.
Stir in pumpkin and spices; mix well. Spread over cream cheese layer.
Refrigerate and least 2 hours.
Garnish with additional whipped topping and nuts as desired. Enjoy!
- Donna Etchell
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