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Dessert Recipes

Mini Pumpkin Chiffon Pies


Make with PHILADELPHIA Cream Cheese.

What You Need

Mini Pumpkin Chiffon Pies


  1. UNROLL pie crusts; cut each into 5 rounds with 4-inch cookie cutter. Use one to line each of 20 muffin pan cups sprayed with cooking spray. Bake 6 to 8 min. or until golden brown; cool in pan 5 min. Transfer to wire racks; cool completely.
  2. MELT 2 oz. chocolate as directed on package; brush onto bottoms of pie shells.
  3. REFRIGERATE 5 min. or until chocolate is firm.
  4. BEAT cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix. Beat 2 min. Gently stir in COOL WHIP; spoon into crusts.
  5. REFRIGERATE 1 hour. Meanwhile, combine sugar and butter. Add nuts; stir until evenly coated.
  6. MELT remaining chocolate just before serving pies. Spoon nut mixture over pies; drizzle with chocolate.
Cooking time (duration)

Prep: 30 min. plus refrigerating

Number of servings (yield)





All KRAFT Holiday Baking Recipes

Nutritional Information

Per Serving: 330 calories, 20g total fat, 9g saturated fat, 0g trans fat, 20mg cholesterol, 290mg sodium, 35g carbohydrate, 2g dietary fiber, 14g sugars, 3g protein, 4%DV vitamin A, 0%DV vitamin C, 4%DV calcium, 4%DV iron.

How to Soften Cream Cheese:
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

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