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Pumpkin Chiffon Dessert

 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.
Nutritional 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.