Pumpkin Dessert Ingredients recipe

by hopeful November 01, 2018

Pumpkin Chiffon Dessert

If you are a cancer patient, or if you’re a caregiver for someone who is, you’re probably aware of the host of side effects that can be caused by treatment, or by the cancer itself.  Many chemo and radiation therapy patients commonly experience side effects which contribute to weight loss and dehydration.
We were determined to help patients alleviate both of these symptoms, with this festive spin on a seasonal holiday classic. It’s a cinch to prepare, soft and easy-to-eat (even for patients with mouth lesions or sores), and addresses gastrointestinal distress the all-natural way: with pumpkin.
Pumpkin is high in soluble fiber, which helps to absorb water from the digestive tract. As a result, the entire digestive process slows down, allowing the body to absorb nutrients from food more easily. Pumpkin is also very high in energy-boosting potassium, which is a vital electrolyte that is often lost during a battle with diarrhea. Potassium depletion can be serious; extremely low levels of potassium in the blood can lead to a condition called hypokalemia, which can cause fatigue, weakness. One cup of canned pumpkin provides 505 milligrams of potassium, or about 14 percent of your recommended daily value of this electrolyte.

Holiday Pumpkin Layered Chiffon Dessert

For the crust:
  • 1-3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1 stick butter, melted
For the filling:
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
For the topping:
  • 2 cups whole milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly-ground nutmeg
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
For the crust:
In a bowl, combine graham cracker crumbs, sugar and butter. Stir well until crumbs form, then press into an ungreased 13x9 inch baking dish. Refrigerate while you prepare the rest of the ingredients, or at least 30 minutes.
For the filling:
Preheat oven to 350 degrees. In a bowl or in a standing mixer, beat cream cheese, sugar and eggs until free of lumps and well combined. Spoon mixture over prepared crust, and bake until edges are lightly brown and center is set, about 20 minutes. Allow to cool completely on a wire rack.
For the topping:
In a bowl or standing mixer, beat milk and boxed pudding mix for two minutes. Add pumpkin, cinnamon and nutmeg, and mix until combined. Gently fold in 1 cup of the whipped topping. Spread over baked layer, and top with remaining whipped topping. Chill in the refrigerator for at least one hour before slicing and serving.

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