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Pumpkin Chiffon

Ingredients

• 1 3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup margarine, melted
• 1 (8 ounce) package cream cheese, softened
• 2 eggs, beaten
• 3/4 cup sugar
• 2 (3 3/4 ounce) packages vanilla instant pudding
• 3/4 cup milk
• 2 cups cooked pumpkin
• dash cinnamon
• 1 (8 ounce) carton frozen topping, thawed
• 1 cup chopped pecans

Directions for crust

• Combine first three ingredients plus 1/2 cup pecans; press into a 9x13x2 inch baking dish; set aside.
• Combine cream cheese, eggs, and 3/4 cup sugar; beat until fluffy
• Spread over crust.
• Bake at 350°F for 20 minutes; set aside to cool

Directions for layers

• Combine pudding and milk; beat until thick
• Add pumpkin and cinnamon; mix well
• Stir in 1 cup whipped topping
• Spread pudding mixture over cream cheese layer
• spread remaining topping over pudding layer
• Sprinkle top with remaining 1/2 cup pecans
• Store in refrigerator

Yield: About 15 servings

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