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Pumpkin Chiffon Dessert

A nice alternative to traditional pie, this layered pumpkin dessert is a big hit during the holidays. I get many requests to bring it to gatherings.

12-16 ServingsPrep: 45 min. + chilling Bake: 20 min. + chilling

Ingredients

1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 eggs
TOPPING:
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1/4 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed, divided
1/4 cup chopped pecans, optional

Directions

In a bowl, combine the graham cracker crumbs, sugar and butter. Press
into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30
minutes.
In a small bowl, beat cream cheese and sugar until smooth. Beat in
eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until
edges are lightly browned and center is set. Cool completely on a
wire rack.
In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in

2 of 2

Pumpkin Chiffon Dessert (continued)

Directions (continued)

pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over
filling. Carefully spread with remaining whipped topping. Sprinkle
with pecans if desired. Cover and refrigerate for at least 1 hour
before serving. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 286 calories, 16 g fat (10 g saturated fat), 62 mg cholesterol, 264 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.