Joyce's No Bake Pumpkin Chiffon Pie Recipe

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Joyce's No Bake Pumpkin Chiffon Pie
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Ingredients:

  • 1 (6 oz) package instant vanilla pudding
  • 1 cup milk
  • 1 (15 oz) can pumpkin
  • 36 oz cool whip (large container)

Directions:

  1. In a large bowl, using a mixer, blend together the instant pudding, milk, can of pumpkin and the cool whip.
  2. Pour the mixture into a pre-baked pie shell (even graham cracker work well) and sprinkle the top with the pumpkin pie spice.
  3. Refrigerate at least 3 hours before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 318.72 Kcal (1334 kJ)
Calories from fat 285.45 Kcal
% Daily Value*
Total Fat 31.72g 49%
Cholesterol 113.78mg 38%
Sodium 86.02mg 4%
Potassium 149.05mg 3%
Total Carbs 7.32g 2%
Sugars 3.95g 16%
Dietary Fiber 0.08g 0%
Protein 2.8g 6%
Vitamin C 1.3mg 2%
Iron 0.1mg 0%
Calcium 103.2mg 10%
Amount Per 100 g
Calories 239.68 Kcal (1003 kJ)
Calories from fat 214.66 Kcal
% Daily Value*
Total Fat 23.85g 49%
Cholesterol 85.56mg 38%
Sodium 64.69mg 4%
Potassium 112.08mg 3%
Total Carbs 5.51g 2%
Sugars 2.97g 16%
Dietary Fiber 0.06g 0%
Protein 2.11g 6%
Vitamin C 1mg 2%
Iron 0.1mg 0%
Calcium 77.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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