Pumpkin Chiffon Recipe

Name: Pumpkin Chiffon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/3 c. graham cracker crumbs; 1 stick melted butter; 1 c. white sugar; 8 oz. cream cheese, soft; 2 eggs, beaten; 16 oz. can Libby's pumpkin; 2 pkg. vanilla instant pudding (dry, 4 serving size); 1 c. evaporated milk; 2 Tbsp. cinnamon; 8 oz. Cool Whip

Servings: persons

1/3 c. graham cracker crumbs
1 stick melted butter
1 c. white sugar
8 oz. cream cheese, soft
2 eggs, beaten
16 oz. can Libby's pumpkin
2 pkg. vanilla instant pudding (dry, 4 serving size)
1 c. evaporated milk
2 Tbsp. cinnamon
8 oz. Cool Whip

1
Take graham cracker crumbs, butter and 1/4 cup sugar and mix well.
2
Press into 9 x 13-inch pan.
3
Set aside.
4
Take cream cheese, 3/4 cup sugar and eggs and mix together.
5
Pour onto crust.
6
Bake 22 minutes at 350u00b0.
7
Let cool, then mix pumpkin, pudding, milk, cinnamon and Cool Whip and spread on cooled crust.
8
Top with more Cool Whip, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 c. graham cracker crumbs, 1 stick melted butter, 1 c. white sugar, 8 oz. cream cheese, soft, and more.

Yes, Pumpkin Chiffon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Chiffon

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