Tuesday, October 4, 2011

Pumpkin Chiffon

This is one of the "staple" recipes of fall here in the Miller home. I tasted this wonderful pumpkin treat at my friend Bethany's bridal shower years ago. It is the ONLY pumpkin dessert Landon will eat. Everyone is always raving about this pumpkin "chiffon" and asking for the recipe...so here it is! I love making it because it brings back great memories of great friends.

Pumpkin Chiffon

1 3/4 c graham cracker crumbs
1/4 c sugar
1/2 c melted butter

Cream cheese layer:
1 package cream cheese, softened
2 beaten eggs
3/4 c sugar

Pumpkin topping:
2 small packages of instant vanilla pudding
3/4 c milk
2 c packed pumpkin
3/4 c sugar
1 t cinnamon
1 tub of cool whip

Preheat the oven to 350.

Combine the graham cracker crumbs, sugar and melted butter and press into a 13x9 pan.

Beat together the cream cheese, eggs and sugar until fluffy. Bake at 350 for 25 - 30 minutes until the cream cheese layer has set. Cool completely before topping with the next layer.

Beat the vanilla pudding and milk for 2 minutes. Stir in the pumpkin, sugar, cinnamon and ONE cup of the cool whip (reserve the rest for topping). Spread this over the cooled crust. Spread the remaining cool whip on top. Refrigerate and ENJOY!

***I slimmed the recipe down a little bit...just used skim milk, 1/3 less fat cream cheese, about 1/2 of the sugar in the pumpkin topping, and lite cool whip. Hey...every bit helps, right?!?***


  1. I have made this recipe for the last 20 years and it's a requirement at Thanksgiving by my husband's family! So yummy! The only difference is I top it off with chopped pecans.