Pumpkin Chiffon Pie

Chef Sean Robertson, HEB Cooking Connection Regional Merchant

Preparation Time: 5 minutes

Chilling Time: 10 min to 1 hour

Serves 6 to 8


½ Jar Roberts Reserve Spiced Maple Pumpkin Dip

1 Pint (2 cups) Half & Half or Heavy Cream

2 small boxes or 1 large box Instant Vanilla Pudding Mix           

1 Prepared Graham Cracker Crust


1. In a mixing bowl, combine Pumpkin Dip and Half and Half or Heavy Cream and whisk to combine. 

2. Add Pudding Mix and stir until mixture begins to thicken. For best results, use 2 small boxes of pudding with Half & Half and 1 large box with Heavy Cream. 

3.  Pour mixture into crust and refrigerate for at least 10 minutes to set. If made with Half & Half refrigerate at least 1 hour. Garnish with whipped cream.

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