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Layered Pumpkin Dessert

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Ingredients

  • CREAM CHEESE FILLING:
  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter, melted
  • 12 ounces cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • PUMPKIN FILLING:
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 eggs, separated
  • 3/4 cup sugar, divided
  • 1/2 cup 2% milk
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • TOPPING:
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/4 teaspoon vanilla extract

Details

Servings 15

Preparation

Step 1

In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350° for 15-20 minutes or until set. Cool on a wire rack.

In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°; or is thick enough to coat the back of a metal spoon. Remove from the heat.

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.

In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes.

Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.

Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.

Yield: 15 servings.

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