The perfect fall dessert!
Graham base
1 1/2 cups crumbs
1/2 teaspoon cinnamon
6 tablespoons melted butter mix and prepare in square pan chill only
Pumpkin chiffon
3/4 cup milk sprinkled over top 2 tablespoons gelatine
add 1/2 teaspoons each cinnamon and ginger
2/3 cup sugar heat till dissolved
Cool mixture by adding 1 1/2 cup pumpkin purée to this
When cooled to room temp fold 1 1/4 cup whipped cream into it and allow to set in fridge
This cuts beautifully and many ideas for toppings!
