Pumpkin Chiffon

The holidays are here and if you are a Hummel (or married to one) that means it's time for pumpkin chiffon. This recipe has graced the family Thanksgiving and often Christmas table since I got the recipe from my dear childhood best friend Julie. I must have been in elementary school when I tried it at her house and asked for the recipe which is from the 1982 Southern Living cookbook. I figure it could be modernized and fancied up a bit with real whipped cream and a homemade pastry cream instead of Cool Whip and instant pudding...but why mess with a good thing. It's pure holiday comfort food perfection just as it is written. Thank you Julie (and to your mom, Barbara) for sharing a recipe that has become a family tradition!:)

Pumpkin Chiffon

1¾ cup	Graham cracker crumbs
¼ cup	Sugar
½ cup	Butter or margarine; melted (Lacy insists that margarine not butter must be used for that true 1982 comfort food flavor)
8 oz	Package cream cheese; softened
2	Eggs; beaten
¾ cup	Sugar
2	(3-3/4 oz) packages vanilla instant pudding mix
¾ cup	Sugar
2 cups	Pumpkin; cooked and mashed (or 1 can of pumpkin)
1 dash	Ground cinnamon (or pumpkin pie spice to taste)
8 oz	Carton frozen whipped topping; thawed & divided
½ cup	Pecans; toasted and chopped

Combine first 3 ingredients; press into a 13" x 9" x 2" baking dish. Set aside. Combine cream cheese, eggs, and 3/4 cup sugar; beat until fluffy. Spread over crust. Bake at 350 degrees F for 20 minutes; set aside to cool. Combine pudding mix and milk; beat 2 minutes at medium speed of electric mixer. Add pumpkin and cinnamon; mix well. Stir in 1 cup whipped topping. Spread pudding mixture over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle top with pecans. Store in refrigerator. Yield: about 15 servings. From Jacqueline Dorn of South Carolina in October, 1982 "Southern Living"