First off, Happy Holidays! I hope that whoever reads this had a lovely holiday with family and friends. On Christmas Eve, our house hosted a small group of friends and neighbors and an abundance of munchies was shared. Aside from seafood linguini, crabcakes, crab legs, and shrimp, there was pie:)

Pumpkin Chiffon is nothing more than whipped cream and pumpkin butter pie. But man is it yummy!

To put this one together you need:

1 jar (11 oz.) of New Canaan Farms pumpkin butter

1 5.8 oz. box of Instant vanilla pudding ( i didn’t have enough so I added a couple of tblsp of vanilla yogurt too)

1 pt. heavy whipping cream

graham cracker pie crust

nutmeg and chopped pecans

Mix the pumpkin butter and vanilla pudding mix into a 2 qt. bowl. Using an electric mixer, add the whipping cream into the mixture until it forms stiff peaks. Pour into the pie crust and chill for at least an hour before serving. Garnish with nutmeg and pecans. Voila! Christmas Eve desert for friends! And now 365 days till Christmas…