Pumpkin Chiffon Dessert
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + chilling
YIELD: 12-16 servings.
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.
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
-
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.
Nutrition Facts
1 piece: 286 calories, 16g fat (10g saturated fat), 62mg cholesterol, 264mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC