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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.
  • Total Time
    Prep: 45 min. + chilling Bake: 20 min. + chilling
  • Makes
    12-16 servings

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

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Reviews

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Average Rating:
  • XenaWarrior
    Dec 9, 2016

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