Pumpkin Chiffon Dessert Recipe

5 1 1
Publisher Photo

Pumpkin Chiffon Dessert Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 20 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Pumpkin Chiffon Dessert in Country Woman Christmas Annual 2006, p51

Nutritional Facts

1 piece: 286 calories, 16g fat (10g saturated fat), 62mg cholesterol, 264mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in 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.
Originally published as Pumpkin Chiffon Dessert in Country Woman Christmas Annual 2006, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPumpkin Chiffon Dessert

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
XenaWarrior User ID: 6326026 257875
Reviewed Dec. 9, 2016

"This was delicious! Not too strong of a pumpkin flavor... just right. This is a must try recipe!"

Loading Image