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Fluffy Pumpkin Maple Chiffon pie

No bake fluffy and creamy pumpkin maple chiffon pie with a pecan graham cracker crust.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Author Lashawna Moxley

Ingredients

Filling:

  • ½ cup pumpkin puree
  • ½ Tbsp pumpkin spice blend *see below can use store bought too
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • 1 cup half & half
  • 1 cup Heavy cream
  • 2 small boxes of French vanilla pudding

Pumpkin Spice:

  • 1 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice

1 graham cracker pecan crust (or just use a plain store bought)

  • 1 cup graham cracker crumbs
  • ¼ cup ground pecans
  • ¼ cup sugar
  • 1/3 cup melted butter or margarine

Instructions

Crust:

  1. Mix all ingredients in a bowl till well combined. Press into bottom and sides of a 9” pie pan. Bake at 375F for 6 to 8 minutes. Allow to cool before you fill.

Filling:

  1. Mix together pumpkin, maple syrup, vanilla, sea salt and spice blend till well incorporated. Whisk in half & half and heavy cream. Add pudding mix and stir until it begins to thicken. Pour into cooled pie crust. Refrigerate for at least 1 hour. Garnish with whipped cream and pecans.

Recipe Notes

Top with whipped cream and pecans