A dessert bar that’s perfect for Halloween or Thanksgiving! For a different dessert other than the traditional pumpkin pie, try this recipe. It still has the pumpkin taste but in a new form.
What You Need:
(Makes: 15 servings)
1 & 3/4 cups of graham cracker crumbs
1 & 1/3 cups of sugar, divided
1/2 cup of butter, melted
1 package (8 ounces) of cream cheese, softened
1 can (15 ounces) of solid-pack pumpkin
1/2 cup of packed brown sugar
1/2 cup of milk
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1 envelope of unflavored gelatin
1/4 cup of cold water
Whipped topping (optional)
Ground nutmeg, (optional)
What to Do:
STEP 1) In a small bowl, combine the graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13 x 9 inch baking dish.
STEP 2) In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350 degrees for 20 to 25 minutes or until set. Cool on a wire rack.
STEP 3) Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10 to 12 minutes or until mixture is thickened and reaches 160 degrees. Remove from the heat.
STEP 4) 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; set aside.
STEP 5) In a large heavy saucepan, combine reserved 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 degrees, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.
STEP 6) Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired.
STEP 7) Seasons Greetings & Enjoy!