PUMPKIN CHIFFON CUPS

[FALL-2014]

This is probably our favorite recipe of all time and come from the good folks just down the road at New Canaan Farms who make the incredible pumpkin butter this recipe calls for. It is creamy & tasty, quick & easy and anything pumpkin is a perfect fall & Thanksgiving treat. At Open House, we serve it in small cups garnished with a ginger snap. It can also be served in the desert tart shells.

Ingredients:
1 Jar 9.8oz. NEW CANAAN FARMS PUMPKIN BUTTER
1 -Lg. Box Instant Vanilla Pudding
1 Pt. Heavy Whipping Cream
Garnish: Ground Nutmeg, Ginger snaps (Which we get at World Market…they are thin & delicious!!)

In a large bowl mix pumpkin butter with vanilla pudding mix. With an electric mixer, slowly add whipping cream to the pudding/pumpkin butter mix. Beat until mixture forms stiff peaks. Chill serveral hours before serving. This can be poured into a graham cracker pie crust and served as a pie, or as individual servings in small bowls. Garnish with nutmeg and/or chopped pecans and a gingersnap! ENJOY!!