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 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.
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
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.
