Gluten Free Pumpkin Chiffon Pie


1 3/4 cups Kinnikinnick Gluten Free Graham Style Crumbs

1/4 cup sugar

1/4 cup melted butter

1 - 8 ounce softened cream cheese

2 eggs

3/4 cup sugar

2 small boxes of French Vanilla instant pudding

3/4 cup milk

1 can pumpkin

1 cup Cool Whip

1/4 teaspoon cinnamon

Additional Cool Whip for topping

1/4 cup chopped pecans


To form crust, combine first 3 ingredients and pat into a lightly oiled 9x13 casserole dish. Then beat together the cream cheese, eggs, and sugar. Pour over crust and bake in a 350 degree oven for 20-25 minutes or until the center is done. Cool completely. In a separate bowl mix together the pudding and milk; add pumpkin, Cool Whip, and cinnamon. Pour over cooled crust and cream cheese. Top with Cool Whip and sprinkle chopped pecans on top.
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