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Pumpkin Chiffon



(A dessert served at church dinner for Mom Wagner’s family October 22, 1997)

1 3/4 cup graham cracker crumbs

1/4 cup sugar

1/2 cup melted butter or margarine

Combine ingredients and put in a 13″ x 9 ” pan. Press down the crumbs to make a bottom crust. Set aside.

2 – 8 oz cream cheese

3 eggs, beaten

1 1/2 cup sugar

Mix and beat until fluffy. Pour over the graham cracker crust. Bake at 350 for 35 minutes, or until it has the consistency of cheese cake. Set aside and let cool.

2 small instant vanilla pudding mix

3/4 cup milk

2 cups cooked pumpkin

1 tsp pumpkin pie spice

1-8 oz cool whip

Combine pudding mix and milk. Beat for two minutes. Add pumpkin and pumpkin pie spice. Add one-half of the cool whip, mix well and spread over cream cheese.

Spread remaining cool whip over the pumpkin mixture. Sprinkle crushed pecans on top of the cool whip & refrigerate. Enjoy!

Notes: This recipe was handed down to my husband’s family from Lois Culver. When my husband’s grandmother passed away, the ladies of the First United Methodist Church in Pharr, Tx provided desserts following the funeral. After much pleading by Phil Webb, Lois provided the recipe. We think about my husband’s Grandma Wagner every time we have it. I hope you will enjoy the memories you make while serving it.

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