Pumpkin Chiffon

12 ingredients
12 steps

Ingredients

  • 1 3/4 c. graham cracker crumbs
  • 1/4 c. sugar
  • 1/2 c. melted butter
  • 1 (8 oz.) softened cream cheese
  • 2 beaten eggs
  • 3/4 c. sugar
  • 2 (3.4 oz.) pkg. vanilla instant pudding
  • 3/4 c. milk
  • 2 c. pumpkin
  • dash of cinnamon
  • 1/2 c. chopped pecans
  • 1 (8 oz.) carton Cool Whip

Directions

  1. 1
    Combine first 3 ingredients and press into 13 x 9-inch pan. Set aside.
  2. 2
    Combine cream cheese, eggs and 3/4 cup sugar.
  3. 3
    Beat until fluffy.
  4. 4
    Spread over crust.
  5. 5
    Bake at 350° for 20 minutes. Set aside to cool.
  6. 6
    Combine pudding mix and milk.
  7. 7
    Beat 2 minutes at medium speed.
  8. 8
    Add pumpkin and cinnamon; mix well.
  9. 9
    Stir in 1 cup Cool Whip.
  10. 10
    Spread pudding mix over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle top with pecans.
  11. 11
    Store in refrigerator.
  12. 12
    Yields 15 servings.

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