Wednesday, November 13, 2013

Pumpkin Chiffon Recipe Revisited

In November 2010, I wrote about the Pumpkin Chiffon recipe that has an adverse effect in my life at the end of every year.  This is a revisit to the original post with updated pictures:

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 you
Julia: What is it?
Greg: Now if I give this to you now, you have to make a pumpkin chiffon for me today, ok?
another example:
Me: I want something to snack on.
Greg: Like Pumpkin Chiffon?  Hmm?
last example:
Greg: I've had a headache since this morning.
Julia: Did you take any Excederin?
Greg: No, but I think Pumpkin Chiffon would help it go away.

Finally, my husband has escalated his game to leaving cryptic messages around the house:

That being said, I am sharing the recipe so that someone else can share in my misery and his joy!

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 (Not Pumpkin Pie Mix)
dash of ground cinnamon
2 (8 oz) cartons Cool Whip, thawed
1/2 cup chopped pecans

1. Combine first 3 ingredients; press into a 12 x 9 x 2 inch baking dish.  Set aside.

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 - critical, crust must cool off before proceeding!

3. Combine pudding mix and milk; beat 2 minutes at medium speed.  Add pumpkin, cinnamon and one carton of Cool Whip; mix well. 

Note the difference between these 2 cans.  Can on the left is Pumpkin Pie Mix, do not use this.  Use the can on the right, 100% Pure Pumpkin. 

4. Spread pudding mixture over cooled crust & cream cheese layer. Spread last carton of whipped topping over pumpkin/pudding layer.  Sprinkle top with pecans.  Refrigerate at least 3 hours before serving.


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 heckling of my husband to make your recipe.  Perhaps you could send me your number and my husband could call you to make Pumpin Chiffon every week. I hate you sometimes. So anyway....Yuletide and Happy Hullidays Ya'll!