Monday, November 21, 2005

Pumpkin Chiffon

Preheat oven to 350

1 & 3/4 cup graham cracker crumbs
1/4 cup sugar
1 stick butter

Melt the butter and mix the three ingredients, press in a 9 x 13 cake pan, bottom and sides

8 oz. cream cheese (softened)
2 beaten eggs
1/4 cup of sugar

Mix the three ingredients with electric mixer until smooth and pour onto the crust. Even it out and bake for 18 - 20 minutes. Allow to cool for at least 10 minutes.

2 small boxes of vanilla instant pudding
3/4 cup milk
1 can cooked pumpkin
1 tsp. cinnamon
1 medium container of Cool Whip (feel free to to make your own whipped cream - I do)

Mix the milk and pudding. Add and mix the pumpkin and cinnamon, then "fold" in 1/2 of the Cool Whip. Pour onto the cheesecake mixture and even out. Top with the remainder of the Cool Whip and even out. Optional - sprinkle graham cracker crumbs and/or cinnamon on top of chiffon. Refrigerate.

I can't stand pumpkin pie and this is a great alternative. Enjoy!

2 comments:

Queen Scarlett said...

This sounds yummy - I'm not a big pumpkin pie person... a little too... slimy?

Johnson Fambily said...

I must confess... I secretly checked this page out after responding to a comment from another blog.... I tried out the pumpkin chiffon for Thanksgiving... made two batches for two different get-togethers (it was a VERY long weekend) and got RAVE reviews from EVERYONE at both gatherings!!! Even the "I don't like pumpkin pie" crowd was like, "SECONDS PLEASE!!!" Thanks for the great recipe!
P.S. Being on a TIGHT budget while my husband is in law school I am looking into alternatives to meat... tofu, tvp, etc.... Anyone have any good recipes???