The last 2 months of the year, I am making this recipe at least once a week at the request of my husband who finds a way to work it into every conversation we have. Here's some real-life examples that I kept track of this month:
Greg: I have a surprise for youanother example:
Julia: What is it?
Greg: Now if I give this to you now, you have to make a pumpkin chiffon for me today, ok?
Me: I want something to snack on.last example:
Greg: Like Pumpkin Chiffon? Hmm?
Greg: I've had a headache since this morning.Since I've made 3 Pumpkin Chiffons already this month, I am sharing the recipe so that maybe someone else can share in my misery. Happy Hullidays!
Julia: Did you take any Excederin?
Greg: No, but I think Pumpkin Chiffon would help it go away.
Pumpkin Chiffon
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
1 (8 oz.) package cream cheese, softened
2 eggs, beaten
3/4 cup sugar
2 (3 3/4 oz.) package vanilla instant pudding mix
3/4 cup milk
2 cups cooked, mashed pumpkin
dash of ground cinnamon
1 (8 oz) carton whipped topping, thawed and divided
1/2 cup chopped pecans
2. Combine cream cheese, eggs, and 3/4 cup sugar; beat until fluffy. Spread over crust. Bake at 350 for 20 mins; set aside to cool.
3. Combine pudding mix and milk; beat 2 minutes at medium speed. Add pumpkin and cinnamon; mix well. Stir in 1 cup whipped topping.
4. Spread pudding mixture over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle top with pecans. Store in refrigerator.
Recipe published in 1982 by Jacqueline Dorn of Leesville, South Carolina. Thank you, Jacqueline, the end of year just wouldn't be the same without the constant heckling of my husband to make your recipe. Perhaps you could send me your number, Jacqueline and my husband could call you to make Pumpin Chiffon every week. I hate you sometimes, I really do.