Pumpkin Chiffon Cake Recipes

PUMPKIN CHIFFON DESSERT

Pumpkin Chiffon Dessert image

A nice alternative to traditional pie, this layered pumpkin dessert is a big hit during the holidays. I get many requests to bring it to gatherings.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 14

Ingredients

1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 eggs
TOPPING:
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1/4 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed, divided
1/4 cup chopped pecans, optional

Steps:

In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack. , In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 286 calories, Fat 16g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 264mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN CHIFFON CAKE

Pumpkin Chiffon Cake image

Light and airy. Travels well to grandma's house for Thanksgiving. Pumpkin cake at it's best. Serve with a dollop of whipping cream or --Rita's-- Recipe #211370.

Provided by Pam-I-Am

Categories Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 cups cake flour, sifted
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup canola oil
8 large eggs, separated
1/2 cup water
3/4 cup pumpkin puree
1/2 teaspoon cream of tartar

Steps:

Heat oven to 325°F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
Make a well in the center of the flour mixture. Add, in order, the oil, egg yolks, water and pumpkin, mixing after each addition; beat until very smooth.
Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
Pour egg-white batter over the yolk batter and gently fold to blend.
Pour mixture into a non-greased 10-inch tube pan.
Bake 45-55 minutes or until a wooden pick comes out clean. Invert on a rack to cool completely; removed from pan when cool.

Nutrition Facts : Calories 373.8, Fat 15, SaturatedFat 2.1, Cholesterol 148.8, Sodium 399.9, Carbohydrate 53, Fiber 0.7, Sugar 30.3, Protein 7.4

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