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Recipe: Pumpkin Chiffon (13x9-inch, graham cracker crust with cream cheese and pumpkin layers)

Desserts - Pies and Tarts
PUMPKIN CHIFFON

FOR THE CRUST:
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup margarine, melted
FOR THE CREAM CHEESE LAYER:
1 (8 oz.) pkg. softened cream cheese
2 eggs, beaten
3/4 cup sugar
FOR THE PUMPKIN LAYER:
2 pkgs. (3 3/4 oz. each) instant vanilla pudding mix
3/4 cup milk
2 cups pumpkin puree (not sweetened pie filling)
Ground cinnamon (to taste)
1 (8 oz.) container Cool Whip, thawed, divided use
1/2 cup chopped pecans

Combine first 3 ingredients; press into a 13x9x2 inch baking dish; set aside.

Combine cream cheese, eggs, and 3/4 cups sugar. Beat until fluffy. Spread over crust.

Bake at 350 degrees F for 20 minutes. Set aside to cool.

Combine pudding mixes and 3/4 cup milk; beat 2 minutes at medium speed with electric mixer. Add pumpkin and cinnamon; mix well. Stir in 1 cup of whipped topping.

Spread pudding mixture over cream cheese layer. Spread remaining topping over pudding layer. Sprinkle top with pecans. Store in refrigerator.

Hi Lisa,

I sure hope this is close to the recipe you're looking for!

Happy Holiday Cooking,

Betsy
MsgID: 0085557
Shared by: Betsy at Recipelink.com
In reply to: ISO: Pumpkin Crunch (with crust on bottom and...
Board: Cooking Club at Recipelink.com
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